Effects of ratio of milk fat to soy bean oil and whipping time on qualities of milk ice cream
Qualities of ice cream are based on air cells, ice crystals and fat particles, which are the important parts to build up a good structure of ice cream. Ice cream whipping time also affects the ice cream qualities.This study focused on effects of ratio of milk fat to soy bean oil, whipping time, and...
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| Format: | Article |
| Language: | English |
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Prince of Songkla University
2007-01-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
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| Online Access: | http://www.sjst.psu.ac.th/journal/29_1_pdf/18Sukrit_191-204.pdf |