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
publisher
Estonian Academy Publishers
journal volume number month
Vol. 63, 2
year of publication
2014
pages
p. 193-198 : ill
url
https://artiklid.elnet.ee/record=b2673982*est
https://doi.org/10.3176/proc.2014.2.09
subject term
jäätis
toidulisaained
stabilisaatorid (keemia)
säilivus
reoloogia
keyword
ice cream
hydrocolloids
rheology
sensory
ISSN
1736-6046
notes
Bibliogr.: 32 ref
Kokkuvõte: Stabilisaatorite guarkummi-furtsellaraani ja guarkummi-karragenaani segude mõju jäätise reoloogilistele ning sensoorsetele omadustele säilitamisel, lk. 198
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/11500153303
https://www.scopus.com/record/display.uri?eid=2-s2.0-84901289656&origin=inward&txGid=9f66aa54a64618259e090a6dd90030d4
WOS
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
category (general)
Engineering
Tehnika
category (sub)
Engineering. General engineering
Tehnika. Üldine inseneriteadus
quartile
Q3
TalTech department
toiduainete instituut
language
inglise