Influecce of Xanthan Gum and Guar Gum Blends on the Quality and Rheological Properties of Ice Cream

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Influecce of Xanthan Gum and Guar Gum Blends on the Quality and Rheological Properties of Ice Cream
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Abstract:

The quality and rheological property of ice cream influcnced by different stablizer levels of xanthan gum and guar gum mixtures were studied in this paper. The viscosity of ice cream mixtures as well as hardness and stickness of frozen ice cream were me

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HE Qiang, JIANG Bo~*. Influecce of Xanthan Gum and Guar Gum Blends on the Quality and Rheological Properties of Ice Cream[J]. Journal of Food Science and Biotechnology,2004,23(3).

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