The influence of agave fructans on thermal properties of low-fat, and low-fat and sugar ice cream-Reference-Cited by-同舟云学术

The influence of agave fructans on thermal properties of low-fat, and low-fat and sugar ice cream

Published:2018-07 Issue: Volume:93 Page:679-685
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Pintor-Jardines Aurora,Arjona-Román Jose L.,Totosaus-Sánchez Alfonso^ORCID,Severiano-Pérez Patricia,González-González Leandro R.,Escalona-Buendia Héctor B.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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3. Effect of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream;Akin;Food Chemistry,2007

4. Determination of freezable water content of beff semimembranous muscle, DSC study;Aktas;Journal of Thermal Analysis,1997

5. Physical Properties of Ice Cream Containing Milk Protein Concentrates

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