Influences of lactose hydrolysis of milk and sugar reduction on some physical properties of ice cream

Journal of Food Science and Technology

Volumn 52, Issue 1, 2015, Pages 367-374

  Abbasi, Soleiman ^a   Saeedabadian, Arman ^a  

^a TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

Ice cream; Lactose hydrolysis; Lactose intolerance; Physical properties; Sandiness

Indexed keywords

DAIRIES; FREEZING; HARDNESS; HYDROLYSIS; ICE CONTROL; MELTING; PHYSICAL PROPERTIES; PHYSICOCHEMICAL PROPERTIES; SUGARS;

APPARENT VISCOSITY; ICE CREAMS; LACTOSE HYDROLYSIS; LACTOSE INTOLERANCE; PASTEURIZED MILK; SANDINESS; SENSORY PROPERTIES; SUGAR REDUCTION;

ICE;

EID: 84921068352     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1011-1     Document Type: Article

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