Optimization of ingredients for the manufacture of soft-serve ice-cream (softy) by response surface methodology (RSM)

International Journal of Dairy Technology

Volumn 56, Issue 1, 2003, Pages 22-25

  Sharma, H K ^a   Prasad, K ^a   Jindal, S ^a   Sood, P ^a   Pandey, H ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Cream; Physico chemical; Response surface methodology (RSM); Sensory; SMP; Soft ice cream

Indexed keywords

ARTICLE; CREAM; DAIRY PRODUCT; EMULSION; FLAVOR; FOOD PROCESSING; MELTING POINT; MILK; PRIORITY JOURNAL; QUALITY CONTROL; SURFACE PROPERTY; TEMPERATURE DEPENDENCE;

EID: 0037302255     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2003.00069.x     Document Type: Article

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