Effect of egg yolk substitution by sweet whey protein concentrate on some gelato ice cream physical properties during storage

Journal of Food and Nutrition Research

Volumn 48, Issue 4, 2009, Pages 183-188

  Alfaifi, Mosa S ^a   Stathopoulos, Costas E ^a  

^a UNIVERSITY OF NEWCASTLE   (Australia)

Author keywords

Colour; Egg yolk; Gelato; Stability; Texture; Whey protein concentrate

Indexed keywords

EID: 74549142869     PISSN: 13368672     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (28)

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