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Effect of incorporation of ginger juice in various rates on the freezing and thermal properties of ice cream
Asian Journal of Dairy and Food Research
Ice cream is a delicious and wholesome nutritious frozen food made by freezing a pasteurized mix with agitation to incorporate air and ensure uniformity of consistency. In present investigation, ginger-a natural herb was used as a flavoring agent in ice cream. Ice cream mix was exposed to a temperature much lower than freezing temperature for freezing. Freezing rate and therefore the freezing time is the most fundamental properties during freezing phenomena. The present investigation was takendoi:10.5958/0976-0563.2015.00019.6 fatcat:fqjmean4abduhel4jx4rn2u6qy