Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-017-2492-0.pdf
Reference27 articles.
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3. Akalin AS, Karagözlü C, Ünal G (2008) Rheological properties of reduced-fat and low fat ice cream containing whey protein isolate and inulin. Eur Food Res Technol 227(3):889–895
4. Akin MB, Akin MS, Kirmaci Z (2007) Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. J Food Chem 104:93–99
5. Bahram-Parvar M, Mazaheri Tehrani M (2011) Application and functions of stabilizers in ice cream. Food Rev Int 27(4):389–407
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