Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality

International Journal of Food Science and Technology

Volumn 47, Issue 12, 2012, Pages 2655-2661

  Bahramparvar, Maryam ^a   Razavi, Seyed M A ^a   Mazaheri Tehrani, Mostafa ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Frozen dessert; Mixture design; Optimisation; Response surface methodology; Stabiliser

Indexed keywords

FROZEN DESSERT; MIXTURE DESIGN; OPTIMISATIONS; RESPONSE SURFACE METHODOLOGY; STABILISER;

OPTIMIZATION;

MIXTURES;

CYAMOPSIS TETRAGONOLOBA; OCIMUM; OCIMUM BASILICUM;

EID: 84869083684     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03148.x     Document Type: Article

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