CALCULATION OF THE FREEZING POINT OF GELATO MIXTURE
| Main Author: | De Vero, Luciana |
|---|---|
| Other Authors: | Chiari, Paola, Giudici, Paolo |
| Format: | Dataset |
| Terbitan: |
Mendeley
, 2018
|
| Subjects: | |
| Online Access: |
https:/data.mendeley.com/datasets/3jkngdr7wj |
Daftar Isi:
- Explaination of the formula reported by Leighton et al (1927) for the calculation of the gelato mixture freezing point (FP). FP (°C) = Y + F2 where: Y is the sugars' content and type; F2 is the salts' content.