Effect of hydrocolloids blends on frozen dessert “popsicles” made with whey concentrated-Reference-Cited by-同舟云学术

Effect of hydrocolloids blends on frozen dessert “popsicles” made with whey concentrated

Published:2017-01 Issue: Volume:75 Page:473-480
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Gajo Adriano Alvarenga,de Resende Jaime Vilela,Costa Fabiano Freire^ORCID,Pereira Cristina Guimarães,de Lima Renato Ribeiro,Antonialli Fabio,de Abreu Luiz Ronaldo

Publisher

Elsevier BV

Subject

Food Science

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