Effect of Milk Fat, Cocoa Butter, and Whey Protein Fat Replacers on the Sensory Properties of Lowfat and Nonfat Chocolate Ice Cream-Reference-Cited by-同舟云学术

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Effect of Milk Fat, Cocoa Butter, and Whey Protein Fat Replacers on the Sensory Properties of Lowfat and Nonfat Chocolate Ice Cream

Published:2000-10 Issue:10 Volume:83 Page:2216-2223
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Prindiville E.A.,Marshall R.T.,Heymann H.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference22 articles.

1. Indulgent ice cream; lowfat ice cream;Anonymous;Dairy Foods,1994

2. Chemical and physical methods;Bradley,1993

3. Introduction to Multivariate Analysis;Chatfield,1980

4. Protein-lipid and proteinflavor interactions;Chobert,1997

5. Coliform and other indicator bacteria;Christen,1993

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