Controlling the hardness of ice cream, gelato and similar frozen desserts

(2021). Controlling the hardness of ice cream, gelato and similar frozen desserts.

Type

Unclassified

Intellectual base

Unclassified

Year

2021

DOI

10.1002/fsat.3510_3.x

Link

https://doi.org/10.1002/fsat.3510_3.x

Cited by

1 citation across 1 artifact.

Domain-specific

• Freezing-point depression
  • Freezing-point depression follows from the lower chemical potential of solvent in solution relative to pure solid solvent.

Verification

This reference passed the adversarial substantiation pipeline: it was checked to exist and to support the claim it is attached to. See how references were verified.

Registry ID ref:f2f04635af07 · see in the full table