Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum.
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- Food & Bioprocess Technology, 2013, v. 6, n. 6, p. 1420, doi. 10.1007/s11947-012-0872-z
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Works matching DE "ICE cream mixes"
Results: 3
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Ohmic Heating Behaviour and Rheological Properties of Ice Cream Mixes.
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- International Journal of Food Properties, 2006, v. 9, n. 4, p. 679, doi. 10.1080/10942910600547467
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3
Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Z<italic>ingiber officinale</italic>).
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- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 190, doi. 10.1111/1471-0307.12430
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- Article