Influence of the partial substitution of skim milk powder for soy extract on ice cream structure and quality

European Food Research and Technology

Volumn 232, Issue 6, 2011, Pages 1093-1102

  Pereira, Gustavo das Graças ^a   de Resende, Jaime Vilela ^a   de Abreu, Luiz Ronaldo ^a   de Oliveira Giarola, Tales Márcio ^a   Perrone, Italo Tuler ^b  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b Agricultural and Livestock Research   (Brazil)

Author keywords

Ice cream; Ice crystal size; Melting characteristics; Rheological properties; Sensory acceptance; Soy extract

Indexed keywords

ICE CREAMS; ICE CRYSTAL SIZE; MELTING CHARACTERISTICS; RHEOLOGICAL PROPERTY; SENSORY ACCEPTANCE; SOY EXTRACT;

CARBOHYDRATES; CRYSTAL GROWTH; CRYSTALS; HARDNESS; HEAT RESISTANCE; MELTING; RHEOLOGY; SHOCK TESTING;

ICE;

EID: 79957494827     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1483-z     Document Type: Article

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