Impact of mechanical treatment of ice cream at ultra low temperature on scoopability, melting behaviour and creaminess
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Author / Producer
Date
2004
Publication Type
Conference Paper
ETH Bibliography
yes
Citations
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Rights / License
Abstract
The transient steady-state microstructure in ultra-low-temperature ice cream extrusion was analyzed by combined temperature and microstructure measurement alongside the extruder screw channel.
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Publication status
published
External links
Book title
Ice Cream II. Proceedings of the Second IDF International Symposium on Ice Cream
Journal / series
Volume
Pages / Article No.
159 - 177
Publisher
International Dairy Federation
Event
2nd IDF International Symposium on Ice Cream