Acceptability of thickened and protein‐enhanced ice cream for use in long‐term care facilities
Author:
Affiliation:
1. School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12712
Reference38 articles.
1. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin
2. Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream
3. A consumer-based approach to salt reduction: Case study with bread
4. Investigation of the number of consumers necessary to obtain stable sample and descriptor configurations from check-all-that-apply (CATA) questions
5. Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream
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1. Sensory properties of thickened and protein‐enriched plant‐based frozen desserts;Journal of Texture Studies;2024-03-07
2. Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea);Journal of Texture Studies;2023-10-19
3. Evaluation of the sensory properties of thickened and protein‐enhanced ice cream using check‐all‐that‐apply and temporal check‐all‐that‐apply;Journal of Texture Studies;2023-04-10
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