ShareUltrastructural studies on the effect of different types of stabiliser on size and formation of ice crystals in low fat ice cream mix.
Author(s) : MOORTY P. R. S., BALACHANDRAN R.
Type of article: Article
Summary
Use of a scanning electron microscope for investigating the development of crystal growth during storage of ice cream at -15 deg C from 2 hours to 1 week. Type of stabiliser (sodium alginate or guar gum and psyllium teguments) had no significant effect on crystal growth.
Details
- Original title: Ultrastructural studies on the effect of different types of stabiliser on size and formation of ice crystals in low fat ice cream mix.
- Record ID : 1996-2371
- Languages: English
- Source: Indian J. Dairy Sci. - vol. 47 - n. 6
- Publication date: 1994
Links
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Indexing
- Themes: Ice creams
- Keywords: Ice; Mix; Stabilizer; Cold storage; Crystal; Ice cream
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