Fat structure development in low temperature extruded ice cream
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Author / Producer
Date
2006
Publication Type
Doctoral Thesis
ETH Bibliography
yes
Citations
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Rights / License
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Publication status
published
External links
Editor
Contributors
Examiner : Windhab, Erich J.
Examiner : Wille, Hans
Book title
Journal / series
Volume
26
Pages / Article No.
Publisher
ETH Zurich, Laboratory of Food Process Engineering
Event
Edition / version
Methods
Software
Geographic location
Date collected
Date created
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)