Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties
Author:
Affiliation:
1. Universidade Federal de Santa Catarina, Brasil
2. Universidade Federal Fluminense, Brasil
3. Universidade Federal do Rio de Janeiro, Brasil
4. Universidade Federal de Santa Catarina, Brasil; Universidade Federal de Santa Catarina, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst12221.pdf
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3. Textural analysis of fat reduced vanilla ice cream products;Aime D. B.;Food Research International,2001
4. Enrichment of probiotic ice cream with different dietary fibers: structural characteristics and culture viability;Akalin A. S.;Journal of Dairy Science,2018
5. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream;Akin M. B.;Food Chemistry,2007
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