Effect of Different Concentrations of Stabilizers and Ageing Times on the Viscosity of Plain Ice Cream Mix Made from Buffalo Milk

Journal of Food Science and Technology

Volumn 37, Issue 6, 2000, Pages 602-608

  Minhas, K S ^a,b   Sidhu, J S ^a   Mudahar, G S ^c   Singh, A K ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

^b KUWAIT INSTITUTE FOR SCIENTIFIC RESEARCH   (Kuwait)

^c Salad Time Farms Inc   (United States)

Author keywords

Buffalo milk; Flow behaviour; Ice cream; Stabilizers; Viscosity

Indexed keywords

EID: 0009896602     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

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