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Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture

Maryam BahramParvar1, Mostafa Mazaheri Tehrani1, Seyed M A Razavi1

  • 1Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Khorasan Razavi, P.O. Box 91775 - 1163, Iran.

Journal of Food Science and Technology
|March 7, 2015
PubMed

Keywords:
Frozen dessertHydrocolloidResponse surface methodologyReyhanViscosity

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