ShareTHE EFFECT OF STABILISERS ON THE VISCOSITY OF AN ICE CREAM MIX.
Type of article: Article
Summary
MEASUREMENT OF VISCOSITY, FOR VARIOUS SHEAR RATES, OF ICE CREAM MIXES WITH ADDED CAROUB GUM, GUAR GUM, SODIUM CARBOXYMETHYLCELLULOSE AND CARRAGHEEN. THE RELATIVE VISCOSITY OF MIXES CONTAINING ANIONIC POLYSACCHARIDES INCREASES WHEN TEMPERATURE DECREASES: THAT OF MIXES WITH ADDED NEUTRAL POLYSACCHARIDES DOES NOT DEPEND ON TEMPERATURE. (Bull. bibliogr. CDIUPA , FR., 14, N.12, DEC. 1980, 77 ; 150573.
Details
- Original title: THE EFFECT OF STABILISERS ON THE VISCOSITY OF AN ICE CREAM MIX.
- Record ID : 1981-1267
- Languages: English
- Source: J. Sci. Food Agric. - vol. 31 - n. 10
- Publication date: 1980
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Ice creams - Keywords: Viscosity; Physical property; Stabilizer; Ice cream
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- Date : 1995
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