Effects of carrageenan xanthan and locust bean gum's which is used for the production of the carob syrup containing ice creams on the quality of ice creams | Keçiboynuzu pekmezli dondurma üretiminde kullanılan karragenan, ksantan ve keçiboynuzu zamklarının dondurmaların kaliteleri üzerine etkisi

agent de texture algarroba analyse organoleptique calidad carobs caroube carrageenans carrageninas chemical composition chemicophysical properties composition chimique estabilizadores goma xantan gomme xanthane helado icecream locust bean gum lutte physique melaza molasses organoleptic analysis physical control procesamiento processing production quality stabilizers textura texture traitement turkey turquie xanthan gum