Formulations for Specialty Products
Author:
Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4614-6096-1_15
Reference14 articles.
1. Akalin AS, Erisir D (2008) Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in lowfat probiotic ice cream. J Food Sci 73:M184–M188
2. Bordi P, Cranage D, Stokols J, Palchak T, Powell L (2004) Effect of polyols versus sugar on the acceptability of ice cream among a student and adult population. Foodserv Res Int 15:41–50
3. Frøst MB, Heymann H, Bredie WLP, Dijksterhuis GB, Martens M (2005) Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings. Food Qual Prefer 16:305–314
4. Hyvonen L, Linna M, Tuorila H, Dijksterhuis G (2003) Perception of melting and flavor release of ice cream containing different types and contents of fat. J Dairy Sci 86:1130–1138
5. Li A, Marshall RT, Heymann H, Fernando L (1997) Effect of milk fat content on flavor perception of vanilla ice cream. J Dairy Sci 80:3133–3141
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