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EFFECT OF SWEETENERS AND STABILIZERS ON THE STRUCTURE OF ICE CREAM MIX AS DETERMINED BY ACOUSTIC METHODS
David E Smith, S. A. WITTINGER
Food Science and Nutrition
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Article
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peer-review
8
Scopus citations
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Dive into the research topics of 'EFFECT OF SWEETENERS AND STABILIZERS ON THE STRUCTURE OF ICE CREAM MIX AS DETERMINED BY ACOUSTIC METHODS'. Together they form a unique fingerprint.
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Agriculture & Biology
high fructose corn syrup
89%
corn syrup
88%
locust bean gum
80%
compressibility
75%
ice cream
74%
sweeteners
71%
acoustics
56%
Cyamopsis tetragonoloba
38%
guar gum
36%
sucrose
20%
methodology
15%
water
11%
Medicine & Life Sciences
locust bean gum
100%
High Fructose Corn Syrup
99%
Ice Cream
92%
Sweetening Agents
80%
Zea mays
72%
Acoustics
58%
Cyamopsis
50%
guar gum
44%
Sucrose
28%
Water
19%
Engineering & Materials Science
Fructose
95%
Compressibility
65%
Ice
58%
Acoustics
47%
Sugar (sucrose)
41%
Acoustic wave velocity
40%
Water
15%
Chemical Compounds
Adiabatic Compressibility
80%
Fructose
61%
Velocity of Sound
36%
Sucrose
27%
Amount
12%