Impact of sodium alginate gelling and ingredient amalgamating order on ingredient interactions and structural stability of ice cream
Rajpreet Kaur Goraya, Mohit Singla, Usha Bajwa, Amarjeet Kaur, Shivani Pathania
Topics & Concepts
IngredientIce creamFood scienceEmulsionSodium alginateChemistryViscositySodiumChromatographyMaterials scienceOrganic chemistryComposite materialMeat and Animal Product QualityMicroencapsulation and Drying ProcessesFreezing and Crystallization Processes