Effect of kappa-carrageenan inclusion in the stabilizer blend on rheology, texture, and physical properties of high protein ice cream
Suchismita Roy, Shaik Abdul Hussain, Writdhama Prasad, Yogesh Khetra
Topics & Concepts
Ice creamStabilizer (aeronautics)RheologyGuar gumCarrageenanChemistryFood scienceGuarMaterials scienceComposite materialEngineeringMechanical engineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties