Sensory evaluation ratings and melting characteristics show that okra gum is an acceptable milk-fat ingredient substitute in chocolate frozen dairy dessert

Journal of the American Dietetic Association

Volumn 106, Issue 4, 2006, Pages 594-597

  Romanchik Cerpovicz, Joelle E ^a   Costantino, Amanda C ^b   Gunn, Laura H ^a  

^a GEORGIA SOUTHERN UNIVERSITY   (United States)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; ARTICLE; CACAO; CARDIOVASCULAR DISEASE; CHEMISTRY; COLOR; COMPARATIVE STUDY; CONSUMER; DAIRY PRODUCT; DOSE RESPONSE; FAT SUBSTITUTE; FEMALE; FOOD HANDLING; FOOD PRESERVATION; HUMAN; MALE; OKRA; PHYSICAL CHEMISTRY; STANDARD; TASTE; TIME; TRANSITION TEMPERATURE;

ABELMOSCHUS; ADULT; CACAO; CARDIOVASCULAR DISEASES; CHEMISTRY, PHYSICAL; COLOR; CONSUMER SATISFACTION; DAIRY PRODUCTS; DOSE-RESPONSE RELATIONSHIP, DRUG; FAT SUBSTITUTES; FEMALE; FOOD PRESERVATION; FOOD TECHNOLOGY; HUMANS; MALE; TASTE; TIME FACTORS; TRANSITION TEMPERATURE;

ABELMOSCHUS; THEOBROMA CACAO;

EID: 33645341705     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jada.2006.01.009     Document Type: Article

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