Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin

European Food Research and Technology

Volumn 227, Issue 3, 2008, Pages 889-895

  Akalın, Ayşe Sibel ^a   Karagözlü, Cem ^a   Ünal, Gülfem ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Ice cream; Inulin; Low fat; Reduced fat; Rheology; Whey protein isolate

Indexed keywords

FOOD PROCESSING; FOOD PRODUCTS; MELTING; PROTEINS; RHEOLOGY;

INGREDIENTS; INSTRUMENTAL ANALYSES; INULIN; MELTING RESISTANCE;

OILS AND FATS;

EID: 46449139880     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0800-z     Document Type: Article

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