Effect of emulsifier blend on quality attributes and storage of high protein buffalo milk ice cream
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference36 articles.
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2. Effects of emulsifiers on protein‐fat interaction in ice cream mix during ageing I: Quantitative analyses;Barford;Lipid/Fett,1991
3. Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion processing;Bolliger;International Dairy Journal,2000
4. Fat destabilization and melt-down of ice creams with increased protein content;Daw;International Dairy Journal,2015
5. Role of complement and complement regulatory proteins in the complications of diabetes;Ghosh;Endocrine Reviews,2015
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