The use of stabilizers in ice cream

Date Issued
August 1, 1948
Author(s)
Carringer, Herman N.
Advisor(s)
C. E. Wylie
Additional Advisor(s)
Thomas B. Harrison, John O. Mundt
Abstract

This study was undertaken for the purpose of comparing the efficiency and characteristics of various stabilizers used in ice cream mix with a basic stabilizer, sodium alginate (or Dariloid), as the index to the study.

Degree
Master of Science
Major
Animal Husbandry
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