Impact of stabilizers on the rheological properties of ice creams

Food Science and Technology (Brazil)

Volumn 38, Issue 4, 2018, Pages 733-739

  Milliatti, Mariana Carniell ^a   Lannes, Suzana Caetano da Silva ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Gelatin; Hydrocolloids; Rheology; Structure; Texture

Indexed keywords

EID: 85058440288     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/fst.31818     Document Type: Article

References (23)

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