Effect of salep content on the rheological characteristics of a typical ice-cream mix

Journal of Food Engineering

Volumn 47, Issue 1, 2001, Pages 59-62

  Kaya, Sevim ^a   Tekin, Ali R ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

NON NEWTONIAN LIQUIDS; RHEOLOGY; STABILIZERS (AGENTS); SUGAR (SUCROSE); VISCOSITY;

ICE CREAMS;

FOOD PROCESSING;

EID: 0343714767     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00093-5     Document Type: Article

References (14)

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