Effects of carboxymethylcellulose and guar gum on ice crystal propagation in a sucrose-lactose solution

Author: Wang S.T.   Barringer S.A.   Hansen P.M.T.  

Publisher: Elsevier

ISSN: 0268-005X

Source: Food Hydrocolloids, Vol.12, Iss.2, 1998-04, pp. : 211-215

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Abstract