Add to ORKGThis study was undertaken for the purpose of comparing the efficiency and characteristics of various stabilizers used in ice cream mix with a basic stabilizer, sodium alginate (or Dariloid), as the index to the study
Emulsifiers are used in ice cream to produce a dry, smooth textured product with desireable melting ...
The purpose of this study is to determine the appropriate concentration of gelatin bone goat to the ...
Publication authorized December 11, 1940.Includes bibliographical references (pages 51-52)
This study aimed to increase the texture stability of Spirulina ice cream by addition of double stab...
Ice cream is a frozen dessert usually made from dairy products such as milk and often combined with ...
Presented diploma thesis was focused on study of influence of stabilizers and other components on fi...
Publication authorized July 19, 1943.Includes bibliographical references (page 21)
Publication authorized June 28, 1934."The data from this bulletin were taken from a paper submitted ...
Publication authorized August 23, 1924.Digitized 2007 AES.Includes bibliographical references
Publication authorized February 14, 1938.Digitized 2007 AES.Includes bibliographical references
Abstract: The effect of using some stabilizers on the viscosity, over-run, melting characteristics a...
Publication authorized July 10, 1939."The data presented in this bulletin were taken from a thesis s...
This study was aimed primarily at determining the suitability of locust bean gum and various stabili...
U ovoj studiji je istražena mogućnost zamjene stabilizatora mikrobnom transglutaminazom (MTG) u proi...
WOS: 000186190700007This study was aimed primarily at determining the suitability of locust bean gum...
Emulsifiers are used in ice cream to produce a dry, smooth textured product with desireable melting ...
The purpose of this study is to determine the appropriate concentration of gelatin bone goat to the ...
Publication authorized December 11, 1940.Includes bibliographical references (pages 51-52)
This study aimed to increase the texture stability of Spirulina ice cream by addition of double stab...
Ice cream is a frozen dessert usually made from dairy products such as milk and often combined with ...
Presented diploma thesis was focused on study of influence of stabilizers and other components on fi...
Publication authorized July 19, 1943.Includes bibliographical references (page 21)
Publication authorized June 28, 1934."The data from this bulletin were taken from a paper submitted ...
Publication authorized August 23, 1924.Digitized 2007 AES.Includes bibliographical references
Publication authorized February 14, 1938.Digitized 2007 AES.Includes bibliographical references
Abstract: The effect of using some stabilizers on the viscosity, over-run, melting characteristics a...
Publication authorized July 10, 1939."The data presented in this bulletin were taken from a thesis s...
This study was aimed primarily at determining the suitability of locust bean gum and various stabili...
U ovoj studiji je istražena mogućnost zamjene stabilizatora mikrobnom transglutaminazom (MTG) u proi...
WOS: 000186190700007This study was aimed primarily at determining the suitability of locust bean gum...
Emulsifiers are used in ice cream to produce a dry, smooth textured product with desireable melting ...
The purpose of this study is to determine the appropriate concentration of gelatin bone goat to the ...
Publication authorized December 11, 1940.Includes bibliographical references (pages 51-52)