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Issue:
Study on the Application of Guar Gum in Ice Cream
Author(s):
HU Guohua
,
CHEN Ming
,
SHU Wen
,
HOU Jun
Pages:
33
-
35
Year:
2002
Issue:
3
Journal:
BEVERAGE & FAST FROZEN FOOD INDUSTRY
Keyword:
瓜尔豆胶
;
冰淇淋
;
稳定剂
;
Abstract:
以瓜尔豆胶为稳定剂,对瓜尔豆胶液、配料液粘度和制作出的冰淇淋的膨胀率、抗融性及其口感等特性进行单因素对比分析,结果表明瓜尔豆胶能有效提高冰淇淋的配料和产品品质.
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