Rheological and sensory properties of fat reduced vanilla ice creams containing milk protein concentrate (MPC)

Journal of Food Measurement and Characterization

Volumn 11, Issue 2, 2017, Pages 567-575

  Mostafavi, F S ^a   Tehrani, M M ^b   Mohebbi, M ^b  

^a RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

^b FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Ice cream; Low fat; MPC; Sensory

Indexed keywords

COATINGS; MELTING; METAL MELTING; PROTEINS; SENSORY ANALYSIS; VISCOSITY;

APPARENT VISCOSITY; CONSISTENCY COEFFICIENT; ICE CREAMS; PROTEIN CONTENTS; RHEOLOGICAL BEHAVIORS; SENSORY; SENSORY ATTRIBUTES; SENSORY PROPERTIES;

ICE;

EID: 84991735405     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-016-9424-y     Document Type: Article

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