Properties of cholesterol-reduced ice cream made with cross-linked β-cyclodextrin

International Journal of Dairy Technology

Volumn 62, Issue 3, 2009, Pages 452-457

  Ha, Hyun Jee ^a   Ahn, Joungjwa ^b   Min, Sang Gi ^c   Kwak, Hae Soo ^a  

^a Sejong University   (South Korea)

^b Jungwon University   (South Korea)

^c Konkuk University   (South Korea)

Author keywords

Cholesterol reduction; Cross linked cyclodextrin; Ice cream

Indexed keywords

EID: 67949094274     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2009.00506.x     Document Type: Article

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