✦ LIBER ✦

New natural stabilizers for ice cream and sherbets

✍ Scribed by Pérez Villena, A.; Duat Rodríguez, A.; García Peñas, J.J.; López Pino, M.A.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Stability of aflatoxin M1during manufact

✍ Dana W. Wiseman; Elmer H. Marth 📂 Article 📅 1983 🏛 Springer 🌐 English ⚖ 285 KB

Ice Recrystallization in Ice Cream: Inte

✍ Talia Miller-Livney; Richard W. Hartel 📂 Article 📅 1997 🏛 American Dairy Science Association 🌐 English ⚖ 427 KB

Application and Functions of Stabilizers

✍ Bahramparvar, Maryam; Mazaheri Tehrani, Mostafa 📂 Article 📅 2011 🏛 Taylor and Francis Group 🌐 English ⚖ 199 KB

Speed of Dasher and Scraper as Affecting

✍ Reichart, E.L. 📂 Article 📅 1931 🏛 American Dairy Science Association 🌐 English ⚖ 515 KB

A COMPARISON OF GELATIN AND SODIUM ALGIN

✍ P. H. TRACY; S. L. TUCKEY 📂 Article 📅 1939 🏛 Institute of Food Technologists 🌐 English ⚖ 694 KB

Ice Crystal Size Distributions in Dynami

✍ A.A. Flores; H.D. Goff 📂 Article 📅 1999 🏛 American Dairy Science Association 🌐 English ⚖ 252 KB