Crystallization and matrix formation - Freezing and thatwing - Collapse
4 important questions on Crystallization and matrix formation - Freezing and thatwing - Collapse
Why can keeping ice cream a while above Tg' cause collapse?
Why can degradation reactions be quite fats in the regime just above Tg'?
What happens when ice cream is just above Tg'?
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How can the instability of ice cream above Tg' be solved?
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