Evaluating the effect of fat content on the properties of vanilla ice cream using principal component analysis

Journal of Food Measurement and Characterization

Volumn 13, Issue 3, 2019, Pages 2417-2425

  Mostafavi, Fatemeh Sadat ^a  

^a University of Torbat e Jam   (Iran)

Author keywords

Ice cream; Low fat; Principal component analysis; Quantitative descriptive analysis; Sensory evaluation

Indexed keywords

COATINGS; ICE; METAL MELTING; PH; PHYSICOCHEMICAL PROPERTIES; PROTEINS; SENSORY ANALYSIS; VISCOSITY;

DISTRIBUTION PATTERNS; ICE CREAMS; LOWER VISCOSITIES; PRINCIPAL COMPONENT; QUANTITATIVE DESCRIPTIVE ANALYSIS; QUANTITATIVE DESCRIPTIVE ANALYSIS (QDA); SENSORY ATTRIBUTES; SENSORY PROPERTIES;

PRINCIPAL COMPONENT ANALYSIS;

EID: 85070589140     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-019-00162-z     Document Type: Article

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