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Volumn 3, Issue , 2013, Pages 10-18

Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage

Author keywords

Cryo protection; Frozen dessert; Hydrocolloid; Sensory evaluation; Texture

Indexed keywords

CYAMOPSIS TETRAGONOLOBA; OCIMUM;

EID: 84885100669     PISSN: 22124292     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbio.2013.05.001     Document Type: Article
Times cited : (60)

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