Ice cream properties affected by lambda-carrageenan or iota-carrageenan interactions with locust bean gum/carboxymethylcellulose mixtures

International Food Research Journal

Volumn 19, Issue 4, 2012, Pages 1409-1414

  Pintor, A ^a   Totosaus, A ^a  

^a Food Science Lab   (Mexico)

Author keywords

Hydrocolloids; Ice cream; Melting; Mixture design approach; Texture

Indexed keywords

ACRIDIDAE;

EID: 84870478221     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (29)

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