Moderne Emulgatoren: Die Grundlage verbesserter Formbeständigkeit von Eiskrem
- 1 January 1967
- journal article
- research article
- Published by Wiley in Fette, Seifen, Anstrichmittel
- Vol. 69 (4), 285-291
- https://doi.org/10.1002/lipi.19670690416
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- The Texture of Ice CreamJournal of Food Science, 1965
- Emulgatoren in NahrungsmittelnFette, Seifen, Anstrichmittel, 1965
- Effect of Some Citrate and Phosphate Salts on Stability of Fat Emulsion in Ice CreamJournal of Dairy Science, 1962
- Chronic oral toxicities of four stearic acid emulsifiersToxicology and Applied Pharmacology, 1959
- Nutritional Studies on Rats on Diets Containing High Levels of Partial Ester EmulsifiersJournal of Nutrition, 1957
- Nutritional Studies on Rats on Diets Containing High Levels of Partial Ester EmulsifiersJournal of Nutrition, 1957
- Nutritional Studies on Rats on Diets Containing High Levels of Partial Ester Emulsifiers II. Reproduction and LactationJournal of Nutrition, 1956
- Nutritional Studies on Rats on Diets Containing High Levels of Partial Ester Emulsifiers I. General Plan and Procedures; Growth and Food UtilizationJournal of Nutrition, 1956