Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea
Stabilizers are a group of biopolymers which reduce both melting rate and crystallization of ice and to produce smooth texture of ice-cream, thereby enhance the quality of the product. In this study, the Isfarzeh and Basil seeds mucilage effect at two different concentrations of 0.15% and 0.3% on th...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Persa |
| Publicado em: |
Research Institute of Food Science and Technology
2012-05-01
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| coleção: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Assuntos: | |
| Acesso em linha: | http://journals.rifst.ac.ir/article_66548_3a8191a20d5a674deea34ee620e3d7f3.pdf |
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