Note. behaviour of a mixture of acacia glomerosa, enterolobium cyclocarpum and hymenaea courbaryl gums in ice cream preparation

Food Science and Technology International

Volumn 12, Issue 1, 2006, Pages 13-17

  Rincon F ^a   De Pinto, G León ^a   Beltron O ^a  

^a UNIVERSIDAD DEL ZULIA   (Venezuela)

Author keywords

Acacia glomerosa; Enterolobium cyclocarpum; Gums; Hymenaea courbaril; Ice cream; Sensory properties; Texture

Indexed keywords

FLAVORS; MIXTURES; TEXTURES; VISCOSITY;

ACACIA GLOMEROSA; AIR INCORPORATION; ENTEROLOBIUM CYCLOCARPUM; FOAMING PROPERTIES; GUMS; HYMENAEA COURBARIL; ICE CREAM; OVERRUN (OR; SENSORY PROPERTIES;

FOOD PRODUCTS;

ACACIA; ACACIA GLOMEROSA; ENTEROLOBIUM CYCLOCARPUM; HYMENAEA; HYMENAEA COURBARIL;

EID: 33645742512     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013206060445     Document Type: Article

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