USE OF MIXTURE DESIGN AND FLOW CHARACTERISTICS TO FORMULATE ICE CREAM COMPOUND COATINGS - GHORBEL, DORRA; DOUIRI, IMEN; ATTIA, HAMADI; TRIGUI, MOEZ (Journal of food process engineering, 2010)
Keywords: agitation; Biological and medical sciences; Chocolate; Coatings; Dependent variables; equations; experimental design; Flow characteristics; Food industries; food quality; functional properties; Fundamental and applied biological sciences. Psychology; Ice cream; lipid content; lipids; manufacturing; Mathematical analysis; Milk and cheese industries. Ice creams; physicochemical properties; Shear rate; Solidification; statistical analysis; Steady state; viscosity; Design; Dairy product; Coating; Ice cream; Use; Mixture