SCOPUS 정보 검색 플랫폼

Plant Foods for Human Nutrition

Volumn 57, Issue 1, 2002, Pages 25-40

Flow behavior characteristics of ice cream mix made with buffalo milk and various stabilizers

(4) Minhas, K S a Sidhu, J S a Mudahar, G S b Singh, A K c

a Department of Food Science and Technology ^* (Kuwait)

b Salad Time Farms Inc (United States)

c PUNJAB AGRICULTURAL UNIVERSITY (India)

Author keywords

Buffalo milk; Flow characteristics; Gums; Plain ice cream; Stabilizers; Viscosity

Indexed keywords

ACACIA; ACACIA SENEGAL; ANOGEISSUS LATIFOLIA; BUBALUS; CYAMOPSIS TETRAGONOLOBA;

ALGINIC ACID; GALACTAN; GELATIN; GLUCURONIC ACID; GUAR GUM; GUM ARABIC; HEXURONIC ACID; KARAYA GUM; MANNAN; PLANT GUM;

ANIMAL; ARTICLE; BUFFALO; FLOW KINETICS; FOOD HANDLING; ICE CREAM; MILK; VISCOSITY;

ALGINATES; ANIMALS; BUFFALOES; FOOD TECHNOLOGY; GALACTANS; GELATIN; GLUCURONIC ACID; GUM ARABIC; HEXURONIC ACIDS; ICE CREAM; KARAYA GUM; MANNANS; MILK; PLANT GUMS; RHEOLOGY; VISCOSITY;

EID: 0036007612 PISSN: 09219668 EISSN: None Source Type: Journal
DOI: 10.1023/A:1013106116587 Document Type: Article

Times cited : (25)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.