The Chemistry of Ice Cream
August 18, 2011
Find out why smaller ice crystals make smoother, richer ice cream in this video hosted by Wisconsin-Madison Professor of Food Engineering, Richard Hartel. credit: Bytesize Science
Topics:
Environment, American cuisine, dairy products, Food and drink, Ice, University of Wisconsin–Madison, Madison, Wisconsin, Italian cuisine, Ice cream, Desserts, British cuisine, Professor of Food Engineering, Wisconsin, Richard Hartel