TEXTURE OF ICE CREAM .2. RHEOLOGICAL PROPERTIES OF FROZEN ICE CREAM

被引：46

作者：

SHAMA, F

SHERMAN, P

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1966.tb01926.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：699 / &

共 7 条

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[2] RHEOLOGY OF SURFACE FILMS .4. VISCOELASTIC PROPERTIES OF 6-NYLON FILMS AT AIR WATER INTERFACE
INOKUCHI, K
[J]. BULLETIN OF THE CHEMICAL SOCIETY OF JAPAN, 1955, 28 (07) : 453 - 465
[3] VISCOELASTIC PROPERTIES OF ICE
JELLINEK, HHG
BRILL, R
[J]. JOURNAL OF APPLIED PHYSICS, 1956, 27 (10) : 1198 - 1209
[4] SHAW DJ, 1963, RHEOLOGY EMULSIONS
[5] TEXTURE OF ICE CREAM
SHERMAN, P
[J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (02) : 201 - &
[6] SHERMAN P, 1963, RHEOLOGY EMULSION ED
[7] VANHOLD E, 1953, J POLYMER SCI, V11, P243