Effects of different emulsifier substitutes on artisanal ice cream quality
Eleonora Loffredi, Maria Eletta Moriano, Letizia Masseroni, Cristina Alamprese
Topics & Concepts
CreamingIce creamFood scienceIngredientRheologyChemistryFreezing-point depressionMathematicsMaterials scienceFreezing pointEmulsionComposite materialOrganic chemistryThermodynamicsPhysicsProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality