Microstructure and physicochemical properties of light ice cream: Effects of extruded microparticulated whey proteins and process design

Foods

Volumn 10, Issue 6, 2021, Pages

  Hossain, M Kamal ^a,b   Petrov, Miroslav ^b   Hensel, Oliver ^a   Diakité, Mamadou ^b  

^a UNIVERSITY OF KASSEL   (Germany)

^b FULDA UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

Extruded microparticulation; Homogeniza tion; Hot extrusion; Light ice cream; Pasteurization; Process techniques

Indexed keywords

EID: 85109110078     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods10061433     Document Type: Article

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