Effect of hydrocolloids blends on frozen dessert “popsicles” made with whey concentrated
Sign Up to like & getrecommendations! 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.… read more here.
Keywords: hydrocolloids blends; blends frozen; concentrated whey; effect hydrocolloids ... See more keywords