Work

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

Year: 2025

Type: article

Source: NIPPON SHOKUHIN KOGYO GAKKAISHI

DOI: 10.3136/nskkk.nskkk-d-25-00039

Authors: Airi Takayama, Naoki Kojima, Takayuki Fujiwara

Institution: Chubu University

Language: English

Topic: Freezing and Crystallization Processes

Subfield: Mechanics of Materials

Field: Engineering

Domain: Physical Sciences

Open Access status: closed

OpenAlex ID: W4413209708

FWCI:

Cites: 5

Cited by:

Related to: 10