Effect of single and integrated emulsifier-stabiliser on soy-ice confection

Food Chemistry

Volumn 63, Issue 2, 1998, Pages 181-186

  Kailasapathy, K ^a   Sellepan, C D ^a  

^a UNIVERSITY OF WESTERN SYDNEY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

ALGAROBA; ALGINIC ACID; CARBOXYMETHYLCELLULOSE; CARRAGEENAN; EMULSIFYING AGENT; FOOD ADDITIVE; GUAR GUM; SOYBEAN PROTEIN;

ARTICLE; ICE CREAM; VISCOSITY;

CYAMOPSIS TETRAGONOLOBA; GLYCINE MAX; PHASEOLUS (ANGIOSPERM);

EID: 0032189248     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00036-3     Document Type: Article

References (13)

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