Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions

European Journal of Lipid Science and Technology

Volumn 119, Issue 9, 2017, Pages

  Tekin, Ezgi ^a   Sahin, Serpil ^a   Sumnu, Gulum ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Double emulsion; Ice cream; Reduced fat; Regular fat; Rheology

Indexed keywords

EID: 85016294872     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201600505     Document Type: Article

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