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Volumn 10, Issue 1, 2002, Pages 55-63

Sensory and physicochemical analyses on commercial taro ice products

Author keywords

Commercial products; Principal component analysis; Sensory evaluation; Taro ice products

Indexed keywords

FAT; ICE; LACTOSE; SUCROSE; SUGAR;

EID: 0036264777     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (5)

References (23)
  • 2
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    • (1976) , Issue.PART 2
  • 3
    • 0009265263 scopus 로고
    • Chinese National Standard (CNS). CNS6508, 7522, 7523. National Bureau of Standards, Ministry of Economic Affairs. Taipei, Taiwan, ROC
    • (1986)
  • 5
    • 0028391102 scopus 로고
    • Sensory and physical properties of a reduced-calorie frozen dessert system made with milk fat and sucrose substitutes
    • (1994) J. Dairy Sci , vol.77 , pp. 701-708
    • Specter, S.E.1    Setser, C.S.2
  • 6
    • 85005501168 scopus 로고
    • Effect of fat content and corn sweeteners on selected sensory attributes and shelf stability of vanilla ice cream
    • (1994) J. Soc. Dairy Technol , vol.47 , pp. 69-75
    • Conforti, F.D.1
  • 7
    • 0009186930 scopus 로고
    • Optimizing sugar blend ratio in ice milk through response surface methodology to satisfy sweetness, stability and softness parameters
    • (1993) Nippon Shokuhin Kogyo Gakkaishi , vol.40 , pp. 732-737
    • Fuji, S.1
  • 19
    • 24444458285 scopus 로고    scopus 로고
    • Effects of agitation rate and sucrose concentration on the texture of taro paste
    • Master thesis, Providence University. Shalu, Taiwan
    • (1997)
    • Chang, C.C.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.