Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream-Reference-Cited by-同舟云学术

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Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream

Published:2017-07 Issue:7 Volume:100 Page:5217-5227
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Rolon M. Laura,Bakke Alyssa J.,Coupland John N.,Hayes John E.,Roberts Robert F.

Funder

National Institute of Food and Agriculture, USDA, Hatch project

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference43 articles.

1. Effect of milk fat fractions on the sensory evaluation of frozen desserts;Abd El-Rahman;J. Dairy Sci.,1997

2. Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers;Adapa;J. Dairy Sci.,2000

3. Fat replacers;Akoh;Food Technol.,1998

4. Ice recrystallization inhibition in ice cream by propylene glycol monostearate;Aleong;J. Food Sci.,2008

5. Standard Test Method for Viscosity by Dip-Type Viscosity Cups,2005

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