JOURNAL ARTICLE
Physicochemical, Textural, Sensorial and Functional Properties of Ice Cream Containing Glucomannan Konjac as Stabilizer
Year: 2022 Journal: Food Science and Technology Vol: 19 (123)Pages: 93-104
Abstract
Physicochemical, Textural, Sensorial and Functional Properties of Ice Cream Containing Glucomannan Konjac as Stabilizer
Keywords:
Stabilizer (aeronautics) Glucomannan Ice cream Food science Chemistry Amorphophallus Materials science Chemical engineering
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Topics
Polysaccharides Composition and Applications
Life Sciences → Agricultural and Biological Sciences → Food Science
Polysaccharides and Plant Cell Walls
Life Sciences → Agricultural and Biological Sciences → Plant Science
Microbial Metabolites in Food Biotechnology
Health Sciences → Nursing → Nutrition and Dietetics
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