Influence of guar gum/furcellaran and guar gum/carrageenan stabilizer systems on the rheological and sensorial properties of ice cream during storage
statement of authorship
Tiina Klesment, Jelena Stekolštšikova, and Katrin Laos
journal volume number month
Vol. 63, 2
year of publication
pages
p. 193-198 : ill
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
language
inglise
TTÜ department
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.