Effects of Locust Bean Gum and Mono- and Diglyceride Concentrations on Particle Size and Melting Rates of Ice Cream
Author:
Affiliation:
1. Dept. of Food Science; The Ohio State Univ.; 2015 Fyffe Court; Columbus; OH; 43210; U.S.A
2. Tharp's Food Technology; 175 Strafford Ave., Suite 1; Wayne; PA; 19087; U.S.A
Publisher
Wiley
Subject
Food Science
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3. Laser light scattering of model casein solutions: effects of high temperature;Chu;J Colloid Interface Sci,1995
4. Hydrocolloids at interfaces and the influence on the properties of dispersed systems;Dickinson;Food Hydrocolloid,2003
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