Acceptability of Ice Cream Made with Processed Wheys and Sodium Caseinate-Reference-Cited by-同舟云学术

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Acceptability of Ice Cream Made with Processed Wheys and Sodium Caseinate

Published:1985-11 Issue:11 Volume:68 Page:2880-2885
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Parsons J.G.,Dybing S.T.,Coder D.S.,Spurgeon K.R.,Seas S.W.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference25 articles.

1. Quality frozen desserts. and a savings of 12 cents per gallon;Food Process.,1976

2. Frozen desserts — definitions and Standards of Identity;Fed. Reg.,1977

3. Anonymous. 1984. Ice cream and frozen custard. Code Fed. Regul., No. 21, US Govt. Printing Office, Washington, DC.

4. Ice cream;Arbuckle,1977

5. Whey solids in frozen dessert formulations;Arbuckle;Dairy Rec.,1978

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2. Effect of ι-carrageenan and its acidic and enzymatic hydrolysates on ice crystal structure changes in model sucrose solution;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2022-06

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4. Impact of temperature and high pressure homogenization on the solubility and rheological behavior of reconstituted dairy powders of different composition;Powder Technology;2020-10

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