Effect of refining degree on particle size, sensory and rheological characteristics of anhydrous paste for ice creams produced in industrial stirred ball mill / Fidaleo, Marcello; Miele, NICOLETTA ANTONELLA; Mainardi, Stefania; Armini, Vincenzo; Nardi, Roberto; Cavella, Silvana. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 79:(2017), pp. 242-250. [10.1016/j.lwt.2017.01.046]

Effect of refining degree on particle size, sensory and rheological characteristics of anhydrous paste for ice creams produced in industrial stirred ball mill

Fidaleo, Marcello;MIELE, NICOLETTA ANTONELLA;ARMINI, VINCENZO;CAVELLA, SILVANA
2017

2017
Effect of refining degree on particle size, sensory and rheological characteristics of anhydrous paste for ice creams produced in industrial stirred ball mill / Fidaleo, Marcello; Miele, NICOLETTA ANTONELLA; Mainardi, Stefania; Armini, Vincenzo; Nardi, Roberto; Cavella, Silvana. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 79:(2017), pp. 242-250. [10.1016/j.lwt.2017.01.046]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/669675
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