Functions of Gums Used in Ice Cream are Studied

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dc.contributorVirginia Cooperative Extension Serviceen
dc.contributor.authorTobias, J. (Joseph)en
dc.contributor.authorMuck, G. A.en
dc.date.accessioned2017-03-09T16:29:38Zen
dc.date.available2017-03-09T16:29:38Zen
dc.date.issued1972?en
dc.description.abstractDescribes the number of gums which are commonly used in ice cream as stabilizers.en
dc.format.extent6 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/75949en
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; MFST-544-1en
dc.relation.ispartofseriesFood Science and Technology Notesen
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.en
dc.subject.cabtice creamen
dc.subject.cabtgumsen
dc.subject.cabtfood productionen
dc.titleFunctions of Gums Used in Ice Cream are Studieden
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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