Parvar, M. Bahram; Razavi, S. M. A.; Tehrani, M. Mazaheri; Alipour, A.
(JKUAT, 2018-02-28)
To obtain an optimum formulation for stabilizers–em
ulsifier in ice cream, different
combinations of three stabilizers, i.e. basil seed
gum, guar gum, and carboxymethyl
cellulose, at two ...