Klesment, T., Stekolštšikova, J., Laos, K.

Influence of guar gum/furcellaran and guar gum/carrageenan stabilizer systems on the rheological and sensorial properties of ice cream during storage

author

Klesment, Tiina

Stekolštšikova, Jelena

Laos, Katrin

statement of authorship

Tiina Klesment, Jelena Stekolštšikova, and Katrin Laos

source

Proceedings of the Estonian Academy of Sciences

journal volume number month

Vol. 63, 2

year of publication

2014

pages

p. 193-198 : ill

url

https://artiklid.elnet.ee/record=b2673982*est

subject term

jäätis

toidulisaained

stabilisaatorid (keemia)

säilivus

reoloogia

keyword

ice cream

hydrocolloids

rheology

sensory

ISSN

1736-6046

notes

Bibliogr. p. 197-198

Kokkuvõte: Stabilisaatorite guarkummi-furtsellaraani ja guarkummi-karragenaani segude mõju jäätise reoloogilistele ning sensoorsetele omadustele säilitamisel, lk. 198

TTÜ department

toiduainete instituut

language

inglise

Klesment, T., Stekolštšikova, J., Laos, K. Influence of guar gum/furcellaran and guar gum/carrageenan stabilizer systems on the rheological and sensorial properties of ice cream during storage // Proceedings of the Estonian Academy of Sciences (2014) Vol. 63, 2, p. 193-198 : ill. https://artiklid.elnet.ee/record=b2673982*est