The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream-type frozen yogurts

International Journal of Dairy Technology

Volumn 55, Issue 1, 2002, Pages 27-31

  Guven M ^a   Karaca, O B ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Frozen yogurt; Fruit concentration; Ice cream; Sugar level

Indexed keywords

SUGAR; YOGHURT;

CONFERENCE PAPER; DAIRY PRODUCT; FOOD COMPOSITION; FRUIT; ICE CREAM; MELTING POINT; PRIORITY JOURNAL; SENSORY ANALYSIS; VISCOSITY;

FRAGARIA X ANANASSA;

EID: 0036320480     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2002.00034.x     Document Type: Conference Paper

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