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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...
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| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2013
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| Matèries: | |
| Accés en línia: | 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 |
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