Studies on the use of blends from plant hydrocolloids (stabilizers) in improving the quality of ice cream

By:

YADWINDER Singh

Material type: Text

TextPublication details: Ludhiana PAU 1997Edition: Food Science and TechnologyDescription: 131,8LSubject(s):

DDC classification:

T 641.86.2 Y-1S

Summary: A plain ice cream with composition of fat 10%, solids-not-fat 11 %, sugar 15% and various blends of different stabilizers. was prepared. The highest viscosity was observed in the ice cream mix containing gum karaya (03%). followed by isabgol husk (0.3%),

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.86.2 Y-1S (Browse shelf(Opens below))	Not for loan		220113
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.86.2 Y-1S (Browse shelf(Opens below))	Not for loan		220114

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A plain ice cream with composition of fat 10%, solids-not-fat 11 %, sugar 15% and various blends of different stabilizers. was prepared. The highest viscosity was observed in the ice cream mix containing gum karaya (03%). followed by isabgol husk (0.3%),

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