ACTION OF EMULSIFIERS IN PROMOTING FAT DESTABILIZATION DURING THE MANUFACTURE OF ICE-CREAM

[1] ADAMSON AW, 1982, PHYSICAL CHEM SURFAC

[2] Arbuckle W. S., 1986, ICE CREAM

[3] DESTABILIZATION AND FAT CRYSTALLIZATION OF WHIPPABLE EMULSIONS (TOPPINGS) STUDIED BY PULSED NMR [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1987, 64 (01) : 112 - 119

[4] Berger K. G., 1971, Journal of Food Science and Technology, V6, P285

[5] BERGER KG, 1972, DAIRY INDUSTR, V37, P493

[6] BERGER KG, 1976, DAIRY IND INT, V41, P199

[7] BERGER KG, 1972, DAIRY INDUSTR, V37, P419

[8] RECENT ADVANCES IN THE DESTABILIZATION OF DAIRY EMULSIONS [J]. JOURNAL OF DAIRY RESEARCH, 1982, 49 (04) : 695 - 712

[9] FRAZEUR DR, 1968, FOOD TECHNOL-CHICAGO, V22, P912

[10] FRAZEUR DR, 1968, FOOD TECHNOL-CHICAGO, V22, P910

[1] ADAMSON AW, 1982, PHYSICAL CHEM SURFAC

[2] Arbuckle W. S., 1986, ICE CREAM

[3] DESTABILIZATION AND FAT CRYSTALLIZATION OF WHIPPABLE EMULSIONS (TOPPINGS) STUDIED BY PULSED NMR [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1987, 64 (01) : 112 - 119

[4] Berger K. G., 1971, Journal of Food Science and Technology, V6, P285

[5] BERGER KG, 1972, DAIRY INDUSTR, V37, P493

[6] BERGER KG, 1976, DAIRY IND INT, V41, P199

[7] BERGER KG, 1972, DAIRY INDUSTR, V37, P419

[8] RECENT ADVANCES IN THE DESTABILIZATION OF DAIRY EMULSIONS [J]. JOURNAL OF DAIRY RESEARCH, 1982, 49 (04) : 695 - 712

[9] FRAZEUR DR, 1968, FOOD TECHNOL-CHICAGO, V22, P912

[10] FRAZEUR DR, 1968, FOOD TECHNOL-CHICAGO, V22, P910