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Use of dynamic rheology for ice cream characterization:
, In:
Gums and Stabilisers for the Food Industry 12
,
Granger, C.
;
Barey, P.
;
Renouf, N.
.. - p. 65-74 , 2004
Link:
https://doi.org/10.1039/9781847551214-00065
RT T1 <cTitle>Gums and Stabilisers for the Food Industry 12</cTitle>: T1 <Title>Use of dynamic rheology for ice cream characterization</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1039_9781847551214-00065&Exemplar=1&LAN=DE A1 Granger, C. A1 Barey, P. A1 Renouf, N. A1 Langendorff, V. A1 Cansell, M. PB The Royal Society of Chemistry YR 2004 SP 65 OP 74 LK http://dx.doi.org/https://doi.org/10.1039/9781847551214-00065 DO https://doi.org/10.1039/9781847551214-00065 SF ELIB - SuUB Bremen
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