✦ LIBER ✦

The Incorporation of Air During the Homogenization of Cream and of Ice Cream Mixes

✍ Scribed by Williams, O.E.; Leighton, Alan

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

A Comparison of Pressure and Centrifugal

✍ Hening, J.C. 📂 Article 📅 1936 🏛 American Dairy Science Association 🌐 English ⚖ 515 KB

The Impact of Wood Ice Cream Sticks’ Ori

✍ S. Jiamyangyuen; J.F. Delwiche; W.J. Harper 📂 Article 📅 2002 🏛 American Dairy Science Association 🌐 English ⚖ 88 KB

Correlation between colloidal properties

✍ S Bolliger; H.D Goff; B.W Tharp 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 615 KB

Influence of formulation on the thermal

✍ C. Granger; A. Schöppe; A. Leger; P. Barey; M. Cansell 📂 Article 📅 2005 🏛 Springer-Verlag 🌐 English ⚖ 100 KB

The Texture of Ice Cream 3. Rheological

✍ P. SHERMAN 📂 Article 📅 1966 🏛 Institute of Food Technologists 🌐 English ⚖ 801 KB

Some Observations on the Basic Viscosity

✍ Hening, J.C. 📂 Article 📅 1931 🏛 American Dairy Science Association 🌐 English ⚖ 474 KB