✦ LIBER ✦

The functional, rheological and sensory characteristics of ice creams with various fat replacers

✍ Scribed by OYA BERKAY KARACA; MEHMET GÜVEN; KURBAN YASAR; SEVIM KAYA; TALIP KAHYAOGLU

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Rheological Properties of Ice Cream Mixe

✍ S. Adapa; H. Dingeldein; K.A. Schmidt; T.J. Herald 📂 Article 📅 2000 🏛 American Dairy Science Association 🌐 English ⚖ 291 KB

Sensory and Physical Properties of Ice C

✍ R.L. Ohmes; R.T. Marshall; H. Heymann 📂 Article 📅 1998 🏛 American Dairy Science Association 🌐 English ⚖ 125 KB

The effect of using a whey protein fat r

✍ Tülay Özcan Yilsay; Lütfiye Yilmaz; Arzu Akpinar Bayizit 📂 Article 📅 2005 🏛 Springer 🌐 English ⚖ 260 KB

Effects of Fat Replacers on the Sensory

✍ Ann M. Roland; Lance G. Phillips; Kathryn J. Boor 📂 Article 📅 1999 🏛 American Dairy Science Association 🌐 English ⚖ 117 KB

Effect of microbial transglutaminase on

✍ Priscilla Nuernberg Rossa; Vívian Maria Burin; Marilde T. Bordignon-Luiz 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 589 KB

Effect of Milk Fat, Cocoa Butter, and Wh

✍ E.A. Prindiville; R.T. Marshall; H. Heymann 📂 Article 📅 2000 🏛 American Dairy Science Association 🌐 English ⚖ 323 KB