Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch

Journal of Food Science and Technology

Volumn 54, Issue 6, 2017, Pages 1638-1645

  Sharma, Monika ^a   Singh, Ashish K ^a   Yadav, Deep N ^b  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

^b CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Fat replacer; Flow behaviour; Octenyl succinic anhydride; Pearl millet; Rheological

Indexed keywords

ESTERS; GEMS; ICE CONTROL; NON NEWTONIAN FLOW; STARCH; YIELD STRESS;

FLOW BEHAVIOURS; OCTENYL SUCCINIC ANHYDRIDE; PEARL MILLET; RHEOLOGICAL; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; SENSORY ACCEPTABILITIES; WHEY PROTEIN CONCENTRATE;

ICE;

EID: 85016643135     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2595-7     Document Type: Article

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