The effects of the combined use of stabilizers containing locust bean gum and of the storage time on Kahramanmaraş-type ice creams

International Journal of Dairy Technology

Volumn 56, Issue 4, 2003, Pages 223-228

  Guven, M ^a   Karaca, O B ^a   Kacar, A ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Ice cream; Locust bean gum; Salep extract; Stabilizers; Storage period

Indexed keywords

ALGINIC ACID; CARBOXYMETHYLCELLULOSE; GUAR GUM; PLANT EXTRACT; STABILIZING AGENT;

ACIDITY; ARTICLE; BEAN; DAIRY PRODUCT; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; ICE CREAM; MELTING POINT; PH MEASUREMENT; PRIORITY JOURNAL; TITRIMETRY; VISCOSITY;

CYAMOPSIS TETRAGONOLOBA; ORCHIS; PHASEOLUS (ANGIOSPERM);

EID: 0242389832     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2003.00108.x     Document Type: Article

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