Rheological and thermophysical properties of model compounds for ice-cream with reduced fat and sugar
The aim of this research was to investigate the effect of hydrocolloid carrageenan, native tapioca starch and powdered whey on viscosity and thermophysical properties of model ice-cream mixtures with reduced content of sugar and fat. Measurements were performed immediately after mixture preparation...
| Päätekijät: | , , , , , |
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| Aineistotyyppi: | Artikkeli |
| Kieli: | English |
| Julkaistu: |
Croatian Dairy Union
2010-06-01
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| Sarja: | Mljekarstvo |
| Aiheet: | |
| Linkit: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=83895 |