Soy Protein Fortification of a Low-fat Dairy-based Ice Cream

Journal of Food Science

Volumn 68, Issue 9, 2003, Pages 2651-2657

  Friedeck, K G ^a   Karagul Yuceer, Y ^a   Drake, M A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Flavor; Ice cream; Low fat; Soy protein isolate; Volatile analysis

Indexed keywords

GLYCINE MAX;

EID: 0348218961     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05784.x     Document Type: Article

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