Cheddar whey processing and source: II. Effect on non-fat ice cream and yoghurt1
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2003.00705.x/fullpdf
Reference40 articles.
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2. Interactions between methyl ketones and beta-lactoglobulin: sensory analysis, headspace analysis, and mathematical modeling;Andriot;Journal of Agricultural and Food Chemistry,2000
3. Effect of incorporation of cottage whey solids and Bifidobacterium bifidum in freshly made yogurt;Baig;Journal of Dairy Research,1996
4. A computer-assisted method for evaluating ingredient substitution in ice cream formulations;Bakshi;Journal of Dairy Science,1985
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