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...
Tallennettuna:
| Päätekijät: | , , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Persa |
| Julkaistu: |
Research Institute of Food Science and Technology
2012-05-01
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| Sarja: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Aiheet: | |
| Linkit: | http://journals.rifst.ac.ir/article_66548_3a8191a20d5a674deea34ee620e3d7f3.pdf |
| Tagit: |
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