Impact of low temperature extrusion processing on disperse microstructure in ice cream systems
Open access
Date
2004Type
- Doctoral Thesis
ETH Bibliography
yes
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Permanent link
https://doi.org/10.3929/ethz-a-004830859Publication status
publishedExternal links
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Journal / series
Food process engineeringVolume
Publisher
Laboratory of food process engineeringSubject
SENSORISCHE LEBENSMITTELEIGENSCHAFTEN (HUMANERNÄHRUNG); EXTRUSION UND TEXTURIERUNG VON LEBENSMITTELN (LEBENSMITTELINDUSTRIE); FOOD PRESERVATION BY FREEZING (FOOD INDUSTRY); ICE CREAM (FOOD INDUSTRY); LEBENSMITTEL-RHEOLOGIE (LEBENSMITTELINDUSTRIE); EXTRUSION AND TEXTURATION OF FOOD (FOOD INDUSTRY); LEBENSMITTEL-KONSERVIERUNG DURCH TIEFKÜHLUNG (LEBENSMITTELINDUSTRIE); SPEISEEIS (LEBENSMITTELINDUSTRIE); FOOD RHEOLOGY (FOOD INDUSTRY); SENSORY FOOD CHARACTERISTICS (HUMAN NUTRITION)Organisational unit
03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)
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ETH Bibliography
yes
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