Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams
This study aims to investigate some chemical, physical, textural, and aroma compounds properties of the ice-cream with berry fruits produced using classical and molecular ice-cream production techniques. No significant difference was determined between the pH, dry solid, fat, protein, ash amounts, a...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 2 vom: 01. März, Seite 138-150 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2023
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article freezing ice cream texture ice cream volatile compounds molecular technique |
| Online verfügbar |
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