Sensory and Physical Properties of Ice Creams Containing Milk Fat or Fat Replacers-Reference-Cited by-同舟云学术

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Sensory and Physical Properties of Ice Creams Containing Milk Fat or Fat Replacers

Published:1998-05 Issue:5 Volume:81 Page:1222-1228
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Ohmes R.L.,Marshall R.T.,Heymann H.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference11 articles.

1. Standard Methods for the Examination of Dairy Products;Bradley,1993

2. Ice Cream;Berger,1990

3. Simplesse®. Formulation and properties of microparticulated whey protein;Bringe,1993

4. Decrease of vanillin flavor perception in the presence of casein and whey proteins;Hanson;J. Dairy Sci.,1991

5. Flavors designed for low-fat or no-fat frozen desserts;Labell;Food Process.,1991

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1. Physicochemical characterization of debranched waxy rice starches and their effect on the quality of low-fat ice cream mixtures;Food Bioscience;2024-02

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4. Effect of microparticulate from whey protein concentrates on the characteristics of fresh cheese;Revista de Ciencias Agrícolas;2023-08-20

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