Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-013-0122-9.pdf
Reference31 articles.
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2. BahramParvar M, Haddad Khodaparast MH, Razavi SMA (2009) The effect of Lallemantia royleana (Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums on physicochemical and sensory properties of typical soft ice cream. Int J Dairy Technol 62(4):571–576
3. BahramParvar M, Haddad Khodaparast MH, Razavi SMA (2010) Rheological characterization and sensory evaluation of typical soft ice cream made with selected food hydrocolloids. Food Sci Technol Int 16(1):79–88
4. BahramParvar M, Mazaheri Tehrani M (2011) Application and functions of stabilizers in ice cream. Food Reviews Int 27(4):389–407
5. BahramParvar M, Razavi SMA (2012) Rheological interactions of selected food hydrocolloids: effects of sugar, milk and emulsifier. Int J Food Sci Technol 47:854–860
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