The effect of gum tragacanth on the rheological properties of salep based ice cream mix

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Date
2016
Author
Kurt, Abdullah
Cengiz, Alime
Kahyaoglu, Talip
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Abstract
The influence of concentration (0-0.5%, w/w) of gum tragacanth (GT) on thixotropy, dynamic, and creep-recovery rheological properties of ice cream mixes prepared with milk or water based were investigated. These properties were used to evaluate the viscoe
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http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/10468
https://doi.org/10.1016/j.carbpol.2016.02.018
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