Original scientific paper
The influence of aging period of the mix on the ice-cream quality
Branko Pažin-Mišić
; "Ledo", Zagreb
Abstract
The influence of aging period of the mix on ice cream quality was studied under the industrial conditions of ice cream processing. Results of experimental work indicate that under commercial conditions a 30 minutes long period for aging the mix enables manufacture of high quality ice cream.
Keywords
ice-cream; aging period; quality
Hrčak ID:
115665
URI
Publication date:
1.11.1981.
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