Book Chapter

Ice Cream Structure

  • Goff H
  • Hartel R
Springer US, (2013), 313-352
DOI: 10.1007/978-1-4614-6096-1_11
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Abstract

Ice cream has a very complex structure, with multiple phases that can influence product textural quality and physical attributes including shape retention and structural collapse during melting. The mix ingredients supply water, fat, milk solids-not-fat (casein...

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APA

Goff, H. D., & Hartel, R. W. (2013). Ice Cream Structure. In Ice Cream (pp. 313–352). Springer US. https://doi.org/10.1007/978-1-4614-6096-1_11

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