SELECTION AND EVALUATION OF A STABILIZER COMPOSED OF RUBBERS ON QUALITY PROPERTIES IN MIXTURES FOR HARD ICE CREAM
Background: Today’s market demands ice cream with excellent texture and body properties, which together with the taste, determine to a large extent the acceptability of these. In this industry there is a marked tendency towards the use of integrated stabilizers that will enhance synergism between co...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
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Universidad de Antioquia
2012
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| Acceso en línea: | https://doaj.org/article/0182452d33aa4972a55794c9b0d24a51 |
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