Physical Characteristics of Frozen Desserts Made from Ultrafiltered Milk and Various Carbohydrates-Reference-Cited by-同舟云学术

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Physical Characteristics of Frozen Desserts Made from Ultrafiltered Milk and Various Carbohydrates

Published:1992-10 Issue:10 Volume:75 Page:2670-2675
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Geilman Wayne G.,Schmidt Donald E.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference20 articles.

1. Ice Cream;Arbuckle,1986

2. Official Methods of Analysis,1984

3. Hyperfiltration of skim milk for ice cream manufacture;Bundgaard;Dairy Ind.,1972

4. Ultrafiltration Handbook;Cheyran,1986

5. Production of frozen desserts from milk retentate;Geilman;J. Dairy Sci.,1990

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mix Ingredients;Ice Cream;2012-12-01

2. Significance of Lactose in Dairy Products;Advanced Dairy Chemistry;2009

3. Physical Properties of Ice Cream Containing Milk Protein Concentrates;Journal of Dairy Science;2005-03

4. Formulas and Recipes;Ice Cream;2003

5. Ice Cream Ingredients;Ice Cream;2003

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