The influence of lactose hydrolysis on the strength and sensory characteristics of vanilla ice cream

Transactions of the American Society of Agricultural Engineers

Volumn 46, Issue 6, 2003, Pages 1589-1593

  Matak, K E ^a   Wilson, J H ^b   Duncan, S E ^a   Wilson, E J ^b   Hackney, C R ^a   Sumner, S S ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^b Virginia Polytechnic Institute and State University   (United States)

Author keywords

Dippability; Ice cream; Lactose hydrolysis; Vane method

Indexed keywords

EXTRUSION; SHEAR STRESS; STRESS ANALYSIS;

LACTOSE HYDROLYSIS; VANILLA ICE CREAM;

HYDROLYSIS;

FOOD PROCESSING;

ASPERGILLUS; ASPERGILLUS ORYZAE; KLUYVEROMYCES; KLUYVEROMYCES LACTIS;

EID: 1542754170     PISSN: 00012351     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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