CALCULATION OF THE FREEZING POINT OF GELATO MIXTURE
Published: 27 June 2018| Version 1 | DOI: 10.17632/3jkngdr7wj.1
Luciana De Vero,
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.