Influence of stabilizers addition on the rheological properties of the model ice cream mixtures

[摘要] The quality of ice cream is in great extent determined by its sensoric properties. Therefore, it is important to know and to predict the effect of the hydrocolloid and emulsifier addition on the consistency of the ice cream mixtures. In...

[学科分类] 工程和技术（综合）

[关键词] ice cream mixtures;rheological properties;hydrocolloids;emulsifier;pasteurization