Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers

Journal of Dairy Science

Volumn 83, Issue 10, 2000, Pages 2224-2229

  Adapa, S ^a   Dingeldein, H ^b   Schmidt, K A ^a   Herald, T J ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b Kerry Ingredients and Flavours   (United States)

Author keywords

Fat replacer; Ice cream; Viscoelastic

Indexed keywords

LIPID;

ARTICLE; ELASTICITY; FAT SUBSTITUTE; FLOW KINETICS; FOOD HANDLING; FREEZING; ICE CREAM; PHYSICAL CHEMISTRY; TIME; VISCOSITY;

CHEMISTRY, PHYSICAL; ELASTICITY; FAT SUBSTITUTES; FOOD TECHNOLOGY; FREEZING; ICE CREAM; LIPIDS; RHEOLOGY; TIME FACTORS; VISCOSITY;

EID: 0034304163     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(00)75106-X     Document Type: Article

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