Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream

LWT

Volumn 92, Issue , 2018, Pages 516-522

  Góral, Małgorzata ^a   Kozłowicz, Katarzyna ^a   Pankiewicz, Urszula ^a   Góral, Dariusz ^a   Kluza, Franciszek ^a   Wójtowicz, Agnieszka ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Coconut milk; Ice cream; Inulin; Locust bean gum (LBG)

Indexed keywords

DAIRIES; FREEZING; HARDNESS; MELTING; MIXTURES; PHYSICOCHEMICAL PROPERTIES; POLYSACCHARIDES;

CHEMICAL COMPOSITIONS; COCONUT MILK; FREEZING PROCESS; ICE CREAMS; INULIN; LOCUST BEAN GUM; MELTING TIME; ORGANOLEPTIC PROPERTIES;

ICE;

EID: 85042919063     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.03.010     Document Type: Article

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