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Electronic Theses & Dissertations
18
Making of Modern Michigan
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Consumers' preferences
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Consumers--Attitudes
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Cooking (Stevia)
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Food additives
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Food--Composition
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Frozen desserts
1
Ice cream freezers
1
Male employees
1
Milk--Microbiology
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Natural sweeteners
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Packaging
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Public opinion
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Soybean
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The relation of viscosity to quality in ice cream
Scott, Everett C.
Text (1926)
Part of
Electronic Theses & Dissertations
Ice cream production preparation
Still Image (1939)
Part of
Making of Modern Michigan
The influence of the source of fat & serum solids on the overrun & quality of ice cream
Jensen, J. M. (Jewell Mernis)
Text (1930)
Part of
Electronic Theses & Dissertations
A study of the effect of time & temperature upon the swell obtained ice cream
Funayama, Hohei
Text (1921)
Part of
Electronic Theses & Dissertations
Effect of directly acidified cottage cheese whey ultrafiltration retentates on the physical and sensory properties of orange sherbet
Manganari, Flora Georgios
Text (1992)
Part of
Electronic Theses & Dissertations
Factors influencing consumer perception and acceptance of stevia-sweetened ice cream beyond intrinsic cues
Cieslinski, Shelby
Text (2019)
Part of
Electronic Theses & Dissertations
Factors affecting ice cream packaging
Seifert, Donald Anton
Text (1951)
Part of
Electronic Theses & Dissertations
Relationship of hydrometer readings to the composition & some physical properties of pan condensed ice cream mixes
Larson, Richard A.
Text (1938)
Part of
Electronic Theses & Dissertations
Foam spray-dried cottage cheese whey as a source of solids in sherbets
Blakely, Lee Edward, 1940-
Text (1964)
Part of
Electronic Theses & Dissertations
The effect of storage upon shrinkage and the nitrogen distribution in ice cream
Mickle, James Burket
Text (1953)
Part of
Electronic Theses & Dissertations
Use of soy protein isolate and yeast protein and glycan in synthetic ice cream and ice milk
Otto, Kirk F.
Text (1975)
Part of
Electronic Theses & Dissertations
The relation of sugar content of the ice cream mix to overrun & quality of ice cream
Matsui, Toshihide
Text (1926)
Part of
Electronic Theses & Dissertations
The influence of various ingredients upon cohesion and body characteristics of ice cream
Lankford, Marion Price
Text (1948)
Part of
Electronic Theses & Dissertations
Factors affecting fat losses in ice cream processing
Kearney, Joshua Wilson
Text (1952)
Part of
Electronic Theses & Dissertations
A study of the effect of several proposed stabilizers on ice cream
Gould, Ira, Jr.
Text (1933)
Part of
Electronic Theses & Dissertations
Some processing methods which may affect quality in ice cream
Wilkowske, Roger Harold
Text (1950)
Part of
Electronic Theses & Dissertations
The reliability of several formulas for the calculation of weight per gallon of ice cream mixes of varying compositions
Scott, Kenneth Terry
Text (1951)
Part of
Electronic Theses & Dissertations
A bacteriological study of the homogenizing process in making ice cream
Fabian, Frederick William, 1888-1963
Text (1924)
Part of
Electronic Theses & Dissertations
The freezing out of vanilla flavors from ice cream
Merrill, Ariel C.
Text (1928)
Part of
Electronic Theses & Dissertations
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