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Antonina Tvorogova,Tatyana Shobanova,Anna Landikhovskaya,Polina Sitnikova,Igor Gurskiy
Pág. 33 - 38
In ice cream production, the dispersal of ice crystals ? an important organoleptic indicator ? depends on the number of water crystallization centers at the first stage of freezing (nucleation). At the subsequent freezing, the remaining water crystallize...
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