The effect ofLallemantia royleana(Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream-Reference-Cited by-同舟云学术

The effect ofLallemantia royleana(Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream

Published:2009-11 Issue:4 Volume:62 Page:571-576
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:

Author:

BAHRAMPARVAR MARYAM,HADDAD KHODAPARAST MOHAMMAD H,RAZAVI SEYED M A

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2009.00526.x/fullpdf

Reference26 articles.

1. Effect of skim milk in soymilk blend on the quality of ice cream;Abdullah;Pakistan Journal of Nutrition,2003

2. Physical properties of ice cream containing milk protein concentrates;Alvarez;Journal of Dairy Science,2005

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