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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) dairy products (4759) frozen dairy products (105) ice cream (85) Calendar Year Calendar Year Year (337475) 2013 (32153) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) dairy products (4758) frozen dairy products (105) ice cream (85) foods (19982) frozen foods (365) frozen dairy products (105) ice cream (85) plant products (54971) herbs (1625) basil (78) Food and Human Nutrition Food and Human Nutrition foods (20022) frozen foods (366) frozen dairy products (105) ice cream (85) Physical and Chemical Sciences Physical and Chemical Sciences chemistry (84737) physical phases (8840) ice (603) colloids (358) hydrocolloids (234) gases (3118) air (1755) physics (54990) physical properties (32618) particle size (1152) temperature (18106) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) herbs (1625) basil (78) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering materials science (14620) materials (8714) cellulosic materials (754) carboxymethylcellulose (150) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream Author(s) of Article: Will be identified in next release Citation: Dairy science and technology 2013 v.93 no.3 pp. 273-285 Click to View: (Click to View) Date of Publication: 2013 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=548730 Name of Publication: Dairy science and technology Publishing Company: Will be identified in next release Accession Number: 155735
