Optimization of stabilizer and emulsifier requirement for production of soy ice cream by response surface analysis

Journal of Food Science and Technology

Volumn 45, Issue 3, 2008, Pages 267-269

  Patil, R T ^a   Jha, Krishna ^a  

^a CENTRAL INSTITUTE OF AGRICULTURAL ENGINEERING   (India)

Author keywords

Emulsifier; Glyceryl monostearate; Ice cream; Propylene glycol alginate; Soy milk; Stabilizer

Indexed keywords

EMULSIFICATION; FOOD PRODUCTS; OPTIMIZATION; STABILIZERS (AGENTS); SURFACE ANALYSIS;

GLYCERYL MONOSTEARATE; ICE CREAMS; PROPYLENE GLYCOL ALGINATE; SOY MILK;

FOOD PROCESSING;

GLYCINE MAX;

EID: 43949112999     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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