and its impact on selected physical and structural properties, especially ice crystal size, was compared to a commercial blend of carboxymethyl cellulose and guar gums (0.1% or 0.2%) and to an unstabilized control.
and its impact on selectedphysical and structural properties, especially ice crystal size, was compared to acommercial blend of carboxymethyl cellulose and guar gums (0.1% or 0.2%) andto an unstabilized control.