مشخصات پژوهش

عنوان	Substitution of carboxymethylcellulose and salep gums with lallemantia royleana hydrocolloid in ice cream formulation
نوع پژوهش	مقاله ارائه شده کنفرانسی
کلیدواژه‌ها	ice cream, stabilizers, Balangu
چکیده	Stabilizers have been used for improving the texture of ice cream for several decades. They added to ice cream to control ice crystal growth during hardening and storage, to give body and stiffness during freezing, for air incorporation and to impart smoothness in body and texture. This study was aimed at studying the suitability of one novel source of hydrocolloid, lallemantia royleana seed gum.
پژوهشگران	اسعد محمدامینی (نفر سوم)، محمدحسین حدادخداپرست (نفر دوم)، مریم بهرام پرور (نفر اول)