The effect of using a whey protein fat replacer on textural...

European Food Research and Technology 2006 / 01 Vol. 222; Iss. 1-2

The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream

Tülay Özcan Yilsay, Lütfiye Yilmaz, Arzu Akpinar Bayizit
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Volume:
222
Language:
english
Pages:
5
DOI:
10.1007/s00217-005-0018-x
Date:
January, 2006
File:
PDF, 260 KB
english, 2006
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