The Molecular Magic of Ice Cream: A Food Scientist's Guide 🍨 скачать в хорошем качестве
The Molecular Magic of Ice Cream: A Food Scientist's Guide 🍨
2 years ago
ice cream
food science
food
The fun science behind making ice cream
ice cream science experiment
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chemistry of ice cream
how is ice cream made
ice cream articles for students
ice cream science fair project
how to get rid of ice crystals in ice cream
ice cystals
fat globules
air bubbles
foam
food foam
microscopy
microscope
partial coalescence
arrested coalescence
crystallisation
Abbey Thiel
Abbey the Food Scientist
Food Technology
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The Molecular Magic of Ice Cream: A Food Scientist's Guide 🍨
I studied ice cream for my PhD. That's how much science is behind this frozen treat! 💥 Want to learn more about ice cream and test your knowledge? Check out my ice cream unit on Haby Academy https://haby-academy.onelink.me/9KMC/... 💥 It's free to join! As a food scientist, I think of ice cream as a bunch of tiny air bubbles, ice crystals, and a fat network. Is that a little different than you tend to think of this frozen treat?! No worries, I'll walk you through the science of making cream in to ice cream and explain exactly how this occurs. Affiliate Links: I've been using my Cuisinart ice cream maker (https://shorturl.at/tBFXY) for years at this point and love it! I've only used the unique and fun recipes from Jeni's Splendid Ice Creams at Home Book (https://shorturl.at/mACX8)! I highly recommend the salty caramel recipe :) Check out my blog: https://abbeythefoodscientist.com You can also find me on Medium: / abbeythiel Contact me: [email protected] Twitter: @abbey_thiel
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