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Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2016.09.027
Abstract: Abstract The present study aim to investigate the physical and sensorial parameters of frozen dessert made with concentrated whey obtained through a nanofiltration process in total replacement of water and an ideal combination of hydrocolloids.…
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Keywords:
hydrocolloids blends;
blends frozen;
concentrated whey;
effect hydrocolloids ... See more keywords