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Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems

Anna Kamińska-Dwórznicka1, Ewa Gondek2, Sylwia Łaba3

  • 1Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland. anna_kaminska1@sggw.pl.

Foods (Basel, Switzerland)
|April 17, 2019
PubMed

Keywords:
food hydrocolloidsmethods for crystal structure evaluationrecrystallization

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