✦ LIBER ✦

THE EFFECT OF THE COLLOIDAL STATE OF THE EMULSION ON ICE CREAM STRUCTURE

✍ Scribed by P. R. MUSSELLWHITE; D. A. WALKER

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The Effect of Ice-Cream-Scoop Water on t

✍ I. G. Wilson, J. C. N. Heaney and S. T. C. Weatherup 📂 Article 📅 1997 🏛 Cambridge University Press 🌐 English ⚖ 875 KB

Structural changes in oil-in-water emuls

✍ J.L. Gelin; L. Poyen; J.L. Courthaudon; M. Le Meste; D. Lorient 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 912 KB

The Effect of Dinnerware Size on Ice Cre

✍ M.J. Horstmann; J.M. Merritt; J.L. Barnes; S.B. Newell; K. Rhodes; J.E. Painter 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 73 KB

Effect of the Interfacial Layer Composit

✍ Mackie, Alan R.; Ridout, Michael J.; Moates, Graham; Husband, Fiona A.; Wilde, P 📂 Article 📅 2007 🏛 American Chemical Society 🌐 English ⚖ 388 KB

Influence of formulation on the structur

✍ C. Granger; A. Leger; P. Barey; V. Langendorff; M. Cansell 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 261 KB

The effect of stabilisers on the viscosi

✍ John I. L. Cottrell; Geoffrey Pass; Glyn O. Phillips 📂 Article 📅 1980 🏛 John Wiley and Sons 🌐 English ⚖ 290 KB