CALCULATION OF THE FREEZING POINT OF GELATO MIXTURE

Published: 27-06-2018| Version 1 | DOI: 10.17632/3jkngdr7wj.1
Contributors:
Luciana De Vero,
PAOLA CHIARI,
Paolo Giudici

Description

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.

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