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2004•Unpublished venueRequires access

Effect of stabilizers and emulsifiers on texture, body and glass-transition temperature of ice cream.

Mohammd-Ali Bazmi, Seyedeh Maryam Mousavi, M R Ehsani, C. M. Michalski, B. Tharp

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Key concepts: Ice cream, Texture (cosmology), Glass transition, Food science, Chemistry, Materials science, Composite material, Computer science

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Effect of stabilizers and emulsifiers on texture, body and glass-transition temperature of ice cream. — Research Paper | ScholarLens