Effect of hydrocolloids blends on frozen dessert “popsicles” made with whey concentrated
Gajo, Adriano Alvarenga, de Resende, Jaime Vilela, Costa, Fabiano Freire, Pereira, Cristina Guimarães, de Lima, Renato Ribeiro, Antonialli, Fabio, de Abreu, Luiz RonaldoLanguage:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.09.027
Date:
September, 2016
File:
PDF, 644 KB
english, 2016