Author:
Cancela M.A.,Álvarez E.,Maceiras R.
Reference17 articles.
1. Effects of concentration and temperature on carboxymethylcellulose rheology;Abdelrahim;International Journal of Food Science and Technology,1994
2. Natural convection heat transfer between non-Newtonian fluids and an irregular shaped particle;Alhamdan;Journal of Food Process Engineering,1990
3. A study of the development of the mixed stabilizer for ice cream manufacture;Bai;Korean Journal Animal Science,1978
4. Densities of aqueous solutions of sodium bisulfite and sodium 2-methylalylsulfate;Choudary;Journal of Chemical and Engineering Data,1994
5. The effect of stabilizers on the viscosity of an ice cream mix;Cottrell;Journal of the Science of Food and Agriculture,1980