High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream

Journal of Dairy Science

Volumn 91, Issue 4, 2008, Pages 1308-1316

  Lim, S Y ^a   Swanson, B G ^a   Ross, C F ^a   Clark, S ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Foaming property; High hydrostatic pressure; Lowfat ice cream; Whey protein concentrate

Indexed keywords

EID: 42449099391     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0391     Document Type: Article

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