Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream

Journal of Dairy Science

Volumn 98, Issue 7, 2015, Pages 4266-4272

  Balthazar, C F ^a   Silva, H L A ^a   Celeguini, R M S ^b   Santos, R ^b   Pastore, G M ^b   Conte Junior, C A ^a   Freitas, M Q ^a   Nogueira, L C ^c   Silva, M C ^c   Cruz, A G ^c  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

Author keywords

Galactooligosaccharide; Ice cream; Sensory perception; Stability

Indexed keywords

FLAVORING AGENT; GALACTOSE; OLIGOSACCHARIDE;

ANALYSIS; CHEMISTRY; FOOD HANDLING; ICE CREAM; TASTE; VANILLA;

FLAVORING AGENTS; FOOD HANDLING; GALACTOSE; ICE CREAM; OLIGOSACCHARIDES; TASTE; VANILLA;

EID: 84931568853     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-9018     Document Type: Article

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