Studies on the effect of whey protein concentrate in development of low-fat ice cream

Journal of Food Science and Technology

Volumn 44, Issue 6, 2007, Pages 586-590

  Pinto, Suneeta ^a   Prajapati, J P ^a   Patel, A M ^a   Patel, H G ^a   Solanky, M J ^a  

^a ANAND AGRICULTURAL UNIVERSITY   (India)

Author keywords

Low fat ice cream; Melting quality; Whey protein concentrate; Whippability

Indexed keywords

ACIDITY; FOOD PRODUCTS; FREEZING; MELTING; VISCOSITY;

LOW FAT ICE CREAM; MELTING QUALITY; SODIUM ALGINATE; WHEY PROTEIN CONCENTRATE; WHIPPABILITY;

PROTEINS;

EID: 36849042678     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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