Effects of Yam (Dioscorea rotundata) Mucilage on the Physical, Rheological and Stability Characteristics of Ice Cream
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DOI: 10.3390/polym14153142
Abstract: In the present investigation, yam mucilage was evaluated as a stabilizer and emulsifier in the formulation of vanilla flavored ice cream; physicochemical, rheological, and stability characteristics were determined. A completely randomized bifactorial design was used… read more here.
Keywords: ice cream; stability characteristics; rheological stability; mucilage ... See more keywords