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Stabilizers: Indispensable Substances in Dairy Products of High Rheology

โœ Scribed by Tasneem, Madiha; Siddique, Farzana; Ahmad, Asif; Farooq, Umar

Book ID
120035132
Publisher
Taylor and Francis Group
Year
2014
Tongue
English
Weight
287 KB
Volume
54
Category
Article
ISSN
1040-8398

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๐Ÿ“œ SIMILAR VOLUMES

Application of emulsifiers/stabilizers i
Application of emulsifiers/stabilizers in dairy products of high rheology
โœ Shane N.D. Lal; Charmian J. O'Connor; Laurence Eyres ๐Ÿ“‚ Article ๐Ÿ“… 2006 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 234 KB

The role played by low molecular weight emulsifiers (mono-and di-glycerides) and non-dairy stabilizers (alginates, carrageenans, gums and gelatins) in the formation and stabilization of liquid milk (and specifically a functionalized milk containing omega-3), yoghurt and ice cream has been reviewed.