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Influence of Stabilizer and Emulsifier on Quality of Low Fat Ice Cream
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TS277

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    Abstract:

    The effect of a stabilizer and two kinds of emulsifiers at different levels on the quality of low fat ice cream was studied in this paper. The optimum amount of the stabilizer and emulsifiers was ob-tained by measuring rheological properties, destabilizat

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YUAN Bo, XU Shi-ying, FENG Yi-mei. Influence of Stabilizer and Emulsifier on Quality of Low Fat Ice Cream[J]. Journal of Food Science and Biotechnology,2003,22(2).

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