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USE OF MIXTURE DESIGN AND FLOW CHARACTERISTICS TO FORMULATE ICE CREAM COMPOUND COATINGS

Author
GHORBEL, Dorra1 ; DOUIRI, Imen2 ; ATTIA, Hamadi3 ; TRIGUI, Moez2
[1] Department of Biological and Chemical Engineering National Institute of Applied Sciences and Technology Center Urbain Nord, B.P. 676, 1080, Tunis, Tunisia
[2] Superior School of Food Industries of Tunis, Tunis, Tunisia
[3] National School of Engineering of Sfax, Tunis, Tunisia
Source

Journal of food process engineering. 2010, Vol 33, Num 5, pp 919-933, 15 p ; ref : 3/4 p

CODEN
JFPEDM
ISSN
0145-8876
Scientific domain
Food science technology
Publisher
Wiley, Hoboken, NJ
Publication country
United States
Document type
Article
Language
English
Keyword (fr)
Conception Crème glacée Enrobage Mélange Utilisation Produit laitier
Keyword (en)
Design Ice cream Coating Mixture Use Dairy product
Keyword (es)
Diseño Helado Envoltura Mezcla Uso Producto lácteo
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
23312080

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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