Effect of egg yolk substitution by sweet whey protein isolate on texture, stability and colour of Gelato-style vanilla ice cream

International Journal of Dairy Technology

Volumn 63, Issue 4, 2010, Pages 593-598

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

^a UNIVERSITY OF NEWCASTLE   (Australia)

Author keywords

Colour; Egg yolk; Gelato; Ice cream; Texture; WPI

Indexed keywords

EID: 77958537064     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2010.00609.x     Document Type: Article

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