SCIENTIFIC APPROACH TO ICE-CREAM PRODUCTION IN RUSSIA
26
Designing dairy proteins with enhanced functionality in ice cream
14
New approaches to in-line measurement of viscosity and solid content in crystallizing ice cream
21
The ratio of dissipation heat generation and heat release as a key process variable
27
Technological influence options on hardness, creaminess and sensorial cold perception
20
Dry ingredients mixing
11
Ice cream without the extensive use of a cold chain
