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Studies on the suitability of Indian gums as ice-cream stabilizers. II. Effect on flavour of plain ice-cream



Studies on the suitability of Indian gums as ice-cream stabilizers. II. Effect on flavour of plain ice-cream



Milchwissenschaft 27(6): 375-377



A total of 32 samples of ice cream, collected at both 90% and max. overruns and allowed to harden for at least 48 h, were graded by 10 judges. Average grade scores for the 4 stabilizers, Gum Acacia (from Acacia arabica), Gum Dhawara (from Anogeissis pendula), gelatin, and an industrial preparation 'Freeze', at levels of 0.3, 0.4, 0.5 and 0.6%, are tabulated.

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