Influence of guar gum/furcellaran and guar gum/carrageenan stabilizer systems on the rheological and sensorial properties of ice cream during storage
Klesment, Tiina
;
Stekolštšikova, Jelena
;
Laos, Katrin
Proceedings of the Estonian Academy of Sciences
2014
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p. 193-198 : ill
https://artiklid.elnet.ee/record=b2673982*est
https://doi.org/10.3176/proc.2014.2.09
https://www.scopus.com/sourceid/11500153303
https://www.scopus.com/record/display.uri?eid=2-s2.0-84901289656&origin=inward&txGid=9f66aa54a64618259e090a6dd90030d4
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=P%20EST%20ACAD%20SCI&year=2014
https://www.webofscience.com/wos/woscc/full-record/WOS:000337664000009
The influence of hydrocolloids on storage quality of 10% dairy fat ice cream
Klesment, Tiina
;
Stekolštšikova, Jelena
;
Laos, Katrin
Agronomy research
2011
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p. 403-408