Effect of enzymatic cross-linking of milk proteins on properties of ice cream with different composition

International Journal of Food Science and Technology

Volumn 42, Issue 8, 2007, Pages 939-947

  Elsayed Metwally, Ahmed Mohamed Mohamed ^a  

^a CAIRO UNIVERSITY   (Egypt)

Author keywords

Low fat; Rheopectic; Thixotropic; Transglutaminase

Indexed keywords

EID: 34547230713     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01314.x     Document Type: Article

References (16)

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