THE EFFECT OF STABILIZERS ON THE VISCOSITY OF AN ICE-CREAM MIX

被引：55

作者：

COTTRELL, JIL

PASS, G

PHILLIPS, GO

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1980年 / 31卷 / 10期

关键词：

D O I：

10.1002/jsfa.2740311015

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1066 / 1070

页数：5

共 11 条

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[4] EFFECT OF SHEAR RATE ON THE VISCOSITY OF SOLUTIONS OF SODIUM CARBOXYMETHYLCELLULOSE AND K-CARRAGEENAN [J].

ELFAK, AM ;

PASS, G ;

PHILLIPS, GO .

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[5] EFFECT OF SHEAR RATE ON THE VISCOSITY OF SOLUTIONS OF GUAR GUM AND LOCUST BEAN GUM [J].

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PHILLIPS, GO .

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[6] VISCOSITY OF DILUTE-SOLUTIONS OF GUAR GUM AND LOCUST BEAN GUM WITH AND WITHOUT ADDED SUGARS [J].

ELFAK, AM ;

PASS, G ;

PHILLIPS, GO ;

MORLEY, RG .

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[7]

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[8]

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[9]

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