The effect of stabilisers on the viscosity of an ice cream mix
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference11 articles.
1. Gum Technology in the Food Industry Academic Press, London, 1969.
2. The viscosity of dilute solutions of guar gum and locust bean gum with and without added sugars
3. The viscosity of dilute solutions of x-carrageenan and sodium carboxymethylcellulose
4. Studies on polyelectrolytes. I. Sodium carboxymethylcellulose
5. Solution properties of water-soluble polymers. I. Control of aggregation of sodium carboxymethylcellulose (CMC) by choice of solvent and/or electrolyte
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