Wykorzystanie białek serwatkowych do otrzymywania polew do lodów
Whey protein isolate (WPI), dissolved starch and sucrose dispersions were used to obtain ice-cream toppings and their rheological properties were compared with a commercial chocolate ice-cream topping. Whey proteins prior mixing with starch and sucrose were polymerized by heating dispersions (pH 8.0...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Life Sciences in Lublin - Publishing House
2004-03-01
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| Series: | Agronomy Science |
| Subjects: | |
| Online Access: | https://czasopisma.up.lublin.pl/index.php/as/article/view/1839 |