Subject
General Chemical Engineering,General Chemistry,Food Science
Reference53 articles.
1. The rheology and physical properties of fermented probiotic ice creams made with dairy alternatives;Aboulfazli;International Journal of Food Engineering,2015
2. Influence of elasticity on the syneresis properties of κ-carrageenan gels;Ako;Carbohydrate Polymers,2015
3. Official method of analysis of the association of official analytical chemists;AOAC,2004
4. Freeze–thaw stability of edible oil-in-water emulsions stabilized by sucrose esters and Tweens;Ariyaprakai;Journal of Food Engineering,2015
5. Quality of chilled and frozen starch gels as affected by starch type, highly concentrated sucrose and coconut milk;Arlai;Lebensmittel-Wissenschaft & Technologie,2021
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献