Development of buffalo milk ice-cream by high pressure-homogenisation of mix: Physicochemical, textural and microstructural characterisation
Durmuş Sert, Emin Mercan, Mehmet Kılınç
Topics & Concepts
Ice creamFood scienceMicrostructureScanning electron microscopeChemistryMaterials scienceMetallurgyComposite materialMeat and Animal Product QualityMicrobial Inactivation MethodsMicroencapsulation and Drying Processes