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

Małgorzata GóralKatarzyna KozłowiczUrszula PankiewiczDariusz GóralFranciszek Kluza2021-03-172021-03-172018LWT - Food Science and Technology 92 (2018) 516–522http://hdl.handle.net/123456789/8150enIce creamCoconut milkInulinLocust bean gum (LBG)Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice creamArticle