Effects of carboxymethylcellulose and guar gum on ice crystal propagation in a sucrose-lactose solution

Food Hydrocolloids

Volumn 12, Issue 2, 1998, Pages 211-215

  Wang, S T ^a   Barringer, S A ^a   Hansen, P M T ^b  

^a OHIO STATE UNIVERSITY   (United States)

^b MAKERERE UNIVERSITY   (Uganda)

Author keywords

[No Author keywords available]

Indexed keywords

COLLOIDS; CRYSTAL GROWTH; ICE; MASS TRANSFER;

CARBOXYMETHYL CELLULOSE; CRYSTAL FORMATION; FREE PHASE; GUAR GUMS; ICE CREAMS; ICE CRYSTALS; LACTOSE SOLUTION; LOWS-TEMPERATURES; SHORT TIME INTERVALS; SUGAR SOLUTIONS;

SUGAR (SUCROSE);

CYAMOPSIS TETRAGONOLOBA;

EID: 0039758340     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(98)00032-0     Document Type: Article

References (16)

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