Textural analysis of fat reduced vanilla ice cream products

Food Research International

Volumn 34, Issue 2-3, 2001, Pages 237-246

  Aime, D B ^a   Arntfield, S D ^a   Malcolmson, L J ^b   Ryland, D ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b Canadian International Grains Institute   (Canada)

Author keywords

Fat replacement; Ice cream; Modified pea starch; Texture

Indexed keywords

FAT CONTENT; FOOD ANALYSIS; FOOD PROCESSING; ICE CREAM; ORGANOLEPTIC PROPERTY; SENSORY ANALYSIS; TEXTURE; VISCOSITY;

EID: 0035078654     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00160-5     Document Type: Article

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