ShareOptimizing stabilizer composition in starch-based frozen pudding to satisfy foam stability and texture.
Author(s) : FUJII S.
Type of article: Article
Details
- Original title: Optimizing stabilizer composition in starch-based frozen pudding to satisfy foam stability and texture.
- Record ID : 1995-1026
- Languages: English
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 41 - n. 6
- Publication date: 1994
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Starch; Cake; Texture; Stabilizer; Pastry; Freezing
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