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The Effects of Different Stabilizers on Physical and Sensorial Properties of …
The instant soft-serve ice cream is developed as a new product with comparable ingredients and more convenient processing compared to the conventional ice cream. Obtaining the suitable formulation becomes one of the difficulties in order to produce the desirable texture and flavor. The stabilizers are commonly used to aid this issue. Therefore, this paper aimed to determine the effects of d…
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- FT 23-008
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