Optimization rheological properties of vegetable fat edible milk ice | Yenilebilir bitkisel yağlı sütlü buzun reolojik özelliklerinin optimize edilmesi

aceites vegetales acidez acidity agent de texture alginate alginates alginatos analyse organoleptique chemical composition chemicophysical properties color colour composition chimique couleur estabilizadores glace goma xantan gomme xanthane hielo ice identification locust bean gum milk products modelos models optimization methods organoleptic analysis ph plant oils produit laitier rheology stabilizers turkey turquie viscosidad viscosity xanthan gum