Comparison of overrun and microstructure of ice creams produced using tabletop and commercial batch freezer machines

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Journal
Nippon Shokuhin Kagaku Kogaku Kaishi
Published
2025-08-11
DOI
https://doi.org/10.3136/nskkk.nskkk-d-25-00039
Primary Topic
Freezing and Crystallization Processes
Type
article
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article

Comparison of overrun and microstructure of ice creams produced using tabletop and commercial batch freezer machines

Narumi Kojima, Takaki Fujiwara, Airi Takayama
Nippon Shokuhin Kagaku Kogaku Kaishi
Freezing and Crystallization Processes
article

Comparison of overrun and microstructure of ice creams produced using tabletop and commercial batch freezer machines

Narumi Kojima, Takaki Fujiwara, Airi Takayama
article en

Abstract

No abstract available for this paper.
Nippon Shokuhin Kagaku Kogaku KaishiVol. 73(1)
Chubu University (JP), Research Institute for Bioscience and Biotechnology (NP)
Openalex Percentile: Top 77%
Freezing and Crystallization Processes
DOISourceOpenAlex
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Comparison of overrun and microstructure of ice creams produced using tabletop and commercial batch freezer machines — Narumi Kojima, Takaki Fujiwara, et al. · Nippon Shokuhin Kagaku Kogaku Kaishi (2025) | TGRS Research Map | TGRS