Wykorzystanie białek serwatkowych do otrzymywania polew do lodów

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...

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Bibliographic Details
Main Authors: Stanisław Mleko, Waldemar Gustaw, Paweł Glibowski, Jarosław Mazurkiewicz
Format: Article
Language:English
Published: University of Life Sciences in Lublin - Publishing House 2004-03-01
Series:Agronomy Science
Subjects:
rheology,
thixotropy
starch
whey protein
Online Access:https://czasopisma.up.lublin.pl/index.php/as/article/view/1839

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