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

author
statement of authorship
Tiina Klesment, Jelena Stekolštšikova, and Katrin Laos
source
publisher
journal volume number month
Vol. 63, 2
year of publication
pages
p. 193-198 : ill
url
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
language
inglise
category (general)
category (sub)
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 https://doi.org/10.3176/proc.2014.2.09