Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review
Over the past decade, ice cream manufacturers have developed a strong understanding of the functionality of key ingredients and processing, developing effective explanations for the link between structure forming agents, stability mechanisms and perceived quality. Increasing demand for products perc...
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| Format: | Article |
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Taylor & Francis
2016
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| Online Access: | https://eprints.nottingham.ac.uk/35196/ |