Fat structure development in low temperature extruded ice cream

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Author
Eisner, Matthias
Date
2006
Type
    Doctoral Thesis
Rights / license
In Copyright - Non-Commercial Use Permitted
Permanent link
https://doi.org/10.3929/ethz-a-005368475
Publication status
published
External links
Search print copy at ETH Library
Contributors
Examiner: Windhab, Erich J.
Examiner: Wille, Hans
Journal / series
Food process engineering
Volume
26
Publisher
Laboratory of Food Process Engineering, Swiss Federal Institute of Technology (ETH)
Subject
COCONUT FAT + COCONUT PRODUCTS (OILS, FATS, WAXES); EXTRUSION UND TEXTURIERUNG VON LEBENSMITTELN (LEBENSMITTELINDUSTRIE); KOLLOIDE + HYDROKOLLOIDE (LEBENSMITTELINDUSTRIE); MILK FAT + FAT CONTENT OF MILK (DAIRYING); ICE CREAM (FOOD INDUSTRY); KOKOSFETT + KOKOSNUSS-PRODUKTE (ÖLE, FETTE, WACHSE); EXTRUSION AND TEXTURATION OF FOOD (FOOD INDUSTRY); SPEISEEIS (LEBENSMITTELINDUSTRIE); COLLOIDS + HYDROCOLLOIDS (FOOD INDUSTRY); MILCHFETT + FETTGEHALT DER MILCH (MILCHPRODUKTION)
Organisational unit
03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)  
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