A carregar...
Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture
This study aimed to obtain the optimum formulation for stabilizers in ice cream that could contest with blends presented nowadays. Thus, different mixtures of three stabilizers, i.e. basil seed gum, carboxymethyl cellulose, and guar gum, at two concentrations (0.15 % & 0.35 %) were studied using...
Na minha lista:
| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2013
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4348263/ https://ncbi.nlm.nih.gov/pubmed/25745216 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1133-5 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|