Abstract
The essentials for the manufacture of high-quality ice cream are good ingredients mixed and balanced so as to produce a satisfactory composition, together with intelligent processing, freezing, and hardening of the product. All of these factors are important and should be carefully controlled by the ice cream maker.
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© 1986 Springer Science+Business Media New York
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Arbuckle, W.S. (1986). Ice Cream Ingredients. In: Ice Cream. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5447-6_5
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DOI: https://doi.org/10.1007/978-1-4757-5447-6_5
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-5449-0
Online ISBN: 978-1-4757-5447-6
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