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《China Dairy Industry》 2005-11
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Study on the influence of knojac gum, agar and tara gum on soft-serve ice cream quality

LIU Mei- sen , HE Wei- ping , CHEN Sheng- li (Shenzhen Oceanpower Industrious Co.Ltd., Shenzhen 518040, China)  
The soft- serve ice cream quality indices concerning rigidity, overrun and resistant- melted were studied in the absence of emulsifiers and the results showed that the Agar gave no effect on the viscosity and thermo- stabilization, and decreased overrun, resistant- melted and rigidity . konjac gum made the overrun and viscosity was increasing, and gave the worst effect on rigidity and resistant- melted .Tara gum had the best effect on viscosity, and decreased overrun, rigidity, and resistant- melted of soft- serve ice cream.
【Fund】: 广东省科技厅地市重点引导项目(2004B26001143)
【CateGory Index】: TS277
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