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A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream

Paolo Giudici1, Antonietta Baiano2, Paola Chiari1

  • 1Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy.

Foods (Basel, Switzerland)
|February 9, 2021
PubMed

Keywords:
Gompertz’s functionice creaminitial freezing pointsupercoolingtime-temperature profile

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