The functional, rheological and sensory characteristics of ice creams with various fat replacers

International Journal of Dairy Technology

Volumn 62, Issue 1, 2009, Pages 93-99

  Karaca, Oya Berkay ^a   Güven, Mehmet ^a   Yasar, Kurban ^b   Kaya, Sevim ^c   Kahyaoglu, Talip ^d  

^a CUKUROVA UNIVERSITY   (Turkey)

^b ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

^c GAZIANTEP UNIVERSITY   (Turkey)

^d ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

Fat replacers; Fat reduced; Ice cream; Rheology

Indexed keywords

EID: 58249103968     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2008.00456.x     Document Type: Article

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