Effect of emulsifiers on stability of ice cream: identifying best emulsifier and stabilizer blend

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dc.contributor.authorMarapana, R.A.U.J..University of Sri Jayewardenepura,Department of Food Science & Technology,Faculty of Applied Sciences,Nugegoda
dc.contributor.authorRathnayake, D.M.K.N..University of Sri Jayewardenepura,Department of Food Science & Technology,Faculty of Applied Sciences,Nugegoda,mahilrathnayake90@gmail.com
dc.date.accessioned2026-07-15T03:32:06Z
dc.date.issued2016
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/18204
dc.language.isoEnglish
dc.publisherSri Lanka Association for the Advancement of Science Proceedings of the 68th Annual Sessions - 2016. Part 1
dc.subjectChemical Sciences
dc.subject-
dc.titleEffect of emulsifiers on stability of ice cream: identifying best emulsifier and stabilizer blend
dc.typeArticle

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