Rheological Evaluation of the Structure of Ice Cream Mixes Varying Fat Base
This paper discusses the influence of fat type in the structure of ice cream, during its production by means of rheo-optical analysis. Fat plays an important part in the ice cream structure formation. It's responsible for the air stabilization, flavor release, texture and melting properties. The obj...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
De Gruyter
2012-12-01
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| Serie: | Applied Rheology |
| Soggetti: | |
| Accesso online: | https://doi.org/10.3933/applrheol-22-63871 |
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