Register now or log in to join your professional community.
-The influence will be action on the follows :- texture and the storage life and the over run for the ice cream products and also there are some impact variety for the type of the hydrocolloids on the final product and both of texture, storage and flavour see that study on that links which i provided for you:-
http://agronomy.emu.ee/vol09Spec2/p09s204.pdf
