Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream
Bhaskar Mani Adhikari, Tuyen Truong, Sangeeta Prakash, Nidhi Bansal, Bhesh Bhandari
Topics & Concepts
ChurningIce creamFood scienceDissolutionUltrasoundUltrasound treatmentSonicationChemistryMineralogyMaterials scienceChromatographyMedicineOrganic chemistryLabour economicsRadiologyEconomicsMeat and Animal Product QualityMicroencapsulation and Drying ProcessesSensory Analysis and Statistical Methods