Article
Open Access
Rheological Evaluation of the Structure of Ice Cream Mixes Varying Fat Base
-
Fernando Su
Published/Copyright:
June 7, 2019
Received: 2012-07-06
Accepted: 2012-10-30
Published Online: 2019-06-07
Published in Print: 2012-12-01
© 2019 Fernando Su, C. S. Lannes, published by Sciendo
Articles in the same Issue
- Creep and Large-amplitude Oscillatory Shear Behavior of Whey Protein Isolate/κ-carrageenan Gels
- Rheological Evaluation of the Structure of Ice Cream Mixes Varying Fat Base
- Numerical and Experimental Investigation of a Non-Newtonian Flow in a Collapsed Elastic Tube
- Adaptive Neuro-fuzzy Inference System and Artificial Neural Network Estimation of Apparent Viscosity of Ice-cream Mixes Stabilized with Different Concentrations of Xanthan Gum
- A Rapid Rheological Method for the Assessment of the High Pressure Homogenization of Citrus Pulp Fibres
- Bookreview
- Viscoelastic behavior of rubbery materials (C. M. Roland)
- Report
- Institute of Materials Malaysia (IMM) 1st Rheology Symposium 2012
- The 6th International Symposium on Food Rheology and Structure (ISFRS 2012)
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BY-NC-ND 4.0
Articles in the same Issue
- Creep and Large-amplitude Oscillatory Shear Behavior of Whey Protein Isolate/κ-carrageenan Gels
- Rheological Evaluation of the Structure of Ice Cream Mixes Varying Fat Base
- Numerical and Experimental Investigation of a Non-Newtonian Flow in a Collapsed Elastic Tube
- Adaptive Neuro-fuzzy Inference System and Artificial Neural Network Estimation of Apparent Viscosity of Ice-cream Mixes Stabilized with Different Concentrations of Xanthan Gum
- A Rapid Rheological Method for the Assessment of the High Pressure Homogenization of Citrus Pulp Fibres
- Bookreview
- Viscoelastic behavior of rubbery materials (C. M. Roland)
- Report
- Institute of Materials Malaysia (IMM) 1st Rheology Symposium 2012
- The 6th International Symposium on Food Rheology and Structure (ISFRS 2012)
