Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream

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Impact of Stabilizers on the Freezing Process, and Physicochemical and Organoleptic Properties of Coconut Milk-Based Ice cream.pdf (305.77 KB)

Date

2018

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Keywords

Ice cream, Coconut milk, Inulin, Locust bean gum (LBG)

Citation

LWT - Food Science and Technology 92 (2018) 516–522

URI

http://hdl.handle.net/123456789/8150

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Coconut