Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems

Es este documento se estudia la microestructura y el crecimiento de cristales de hielo en soluciones de azc͠ar preparadas con estabilizantes (carboximetil celulosa o CMC, goma xantana, goma locust bean (LBG) o garrofn̕, y gelatina), con o sin sl̤idos no grasos de leche, despuš de congelarse en un i...

Cijeli opis

Bibliografski detalji

Daljnji autori:	Regand A., Goff H. D., American Dairy Science Association
Format:	Knjiga
Jezik:	engleski
Teme:	Biopolm̕eros Macromolčulas Control de la temperatura Polimeros Biopolymers Macromolecules Temperature control Polymers Polm̕eros biolg̤icos Polm̕eros naturales biological polymers natural polymers
Online pristup:	Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!