Effects of carboxymethyl cellulose and chitosan on the stability of ice cream upon freeze-thaw cycles / Maisarah Shamsudin
Ice cream is a mixture of two immiscible liquids of water and fat, therefore the emulsifier used in preparation of ice cream is very important. This study was conducted to determine the emulsifying effect of carboxymethyl cellulose (CMC) and chitosan in ice cream production upon freeze thaw cycles....
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| Main Author: | |
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| Format: | Student Project |
| Language: | English |
| Published: |
2013
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/109081/1/109081.pdf https://ir.uitm.edu.my/id/eprint/109081/ |
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