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

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dc.contributor.authorMałgorzata Góral
dc.contributor.authorKatarzyna Kozłowicz
dc.contributor.authorUrszula Pankiewicz
dc.contributor.authorDariusz Góral
dc.contributor.authorFranciszek Kluza
dc.date.accessioned2021-03-17T06:53:43Z
dc.date.available2021-03-17T06:53:43Z
dc.date.issued2018
dc.identifier.citationLWT - Food Science and Technology 92 (2018) 516–522en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8150
dc.language.isoenen_US
dc.subjectIce creamen_US
dc.subjectCoconut milken_US
dc.subjectInulinen_US
dc.subjectLocust bean gum (LBG)en_US
dc.titleImpact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice creamen_US
dc.typeArticleen_US

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