Quality of low-fat ice cream made with incorporation of whey protein concentrate

Journal of Food Science and Technology

Volumn 44, Issue 4, 2007, Pages 391-393

  Khillari, S A ^a   Zanjad, P N ^a   Rathod, K S ^a   Raziuddin, M ^a  

^a Maharashtra Animal and Fishery Sciences University   (India)

Author keywords

Low fat ice cream; Physico chemical quality; Sensory quality; Whey protein concentrate

Indexed keywords

CARBOHYDRATES; FOOD PRODUCTS; SUBSTITUTION REACTIONS; VISCOSITY;

LOW-FAT ICE CREAM; PHYSICO-CHEMICAL QUALITY; SENSORY QUALITY; WHEY PROTEIN CONCENTRATE;

PROTEINS;

EID: 34250665730     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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