The influence of agave fructans on thermal properties of low-fat, and low-fat and sugar ice cream

LWT

Volumn 93, Issue , 2018, Pages 679-685

  Pintor Jardines, Aurora ^a   Arjona Román, Jose L ^b   Totosaus Sánchez, Alfonso ^c   Severiano Pérez, Patricia ^d   González González, Leandro R ^c   Escalona Buendia, Héctor B ^a  

^a UNIVERSIDAD AUTÓNOMA METROPOLITANA   (Mexico)

^b UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^c Food Science Lab   (Mexico)

^d UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

DAIRIES; DIFFERENTIAL SCANNING CALORIMETRY; GLASS; GLASS TRANSITION; HYDROGEN BONDS; ICE; INFRARED SPECTROSCOPY; MELTING; SPECIFIC HEAT;

AGAVE FRUCTANS; FAT AND SUGAR REPLACERS; FROZEN WATER; ICE CREAMS; ICE CRYSTALS; LOW ENTHALPIES; MELTING TIME; MODULATED DIFFERENTIAL SCANNING CALORIMETRY;

POLYSACCHARIDES;

EID: 85045440861     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.03.060     Document Type: Article

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