Corn cob hemicelluloses as stabilizer for ice recrystallization inhibition in ice cream
Author:
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference44 articles.
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2. Structural characterization of hemicellulose released from corn cob in continuous flow type hydrothermal reactor;Arai;Journal of Bioscience and Bioengineering,2019
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4. Carbohydrate chemistry for food scientists;BeMiller,2018
5. Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream;Bolliger;International Dairy Journal,2000
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