Effect of egg yolk substitution by sweet whey protein concentrate (WPC), on physical properties of Gelato ice cream

International Food Research Journal

Volumn 17, Issue 3, 2010, Pages 787-793

  Alfaifi, M S ^a   Stathopoulos, C E ^a  

^a UNIVERSITY OF NEWCASTLE   (Australia)

Author keywords

Egg yolk; Gelato; Physical properties; WPC

Indexed keywords

EID: 77956636612     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (37)

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