Influences of lactose hydrolysis of milk and sugar reduction on some physical properties of ice cream
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-013-1011-1.pdf
Reference17 articles.
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2. Chaudhary MN (1997) An evaluation of nano filtration and lactose hydrolysis of milk UF permeate for use in ice cream. http://handle.uws.edu.au:8081/1959.7/741 . Accessed 10 Sep 2012
3. Clarke C (2004) The science of ice cream. The Royal Society of Chemistry (RSC), London, pp 104–134
4. El-Neshawy AA, Baky AA, Rabie AM, Metwally A (1988) Organoleptic and physical properties of ice cream made from hydrolyzed lactose reconstituted milk. Food Chem 27(2):83–93
5. Houts SS (1988) Lactose intolerance. Food Technol 42(3):110–113
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