Whey as a principal source of milk solids-not-fat in low-price ice cream: An argentine experience

被引：0

作者：

Chabelski, C ^{[1
]}

Castellanos, L ^{[1
]}

机构：

[1] Cremas Heladas Baires SRL, Buenos Aires, DF, Argentina

来源：

ICE CREAM II | 2004年

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：375 / 376

页数：2

共 24 条

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[3] INCREASING SOLIDS-NOT-FAT IN ICE CREAM - A PROCESS FOR THE ENZYMATIC HYDROLYSIS OF LACTOSE
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[7] PARTIAL REPLACEMENT OF NONFAT MILK SOLIDS AND CANE SUGAR IN ICE-CREAM WITH HYDROLYZED SWEET WHEY SOLIDS
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[8] PARTIAL REPLACEMENT OF NONFAT MILK SOLIDS AND CANE SUGAR IN ICE-CREAM WITH LACTOSE HYDROLYZED SWEET WHEY SOLIDS
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[9] FAT DESTABILIZATION IN ICE CREAM AND ICE MILK CONTAINING LOW DE CORN SWEETENERS
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[J]. JOURNAL OF DAIRY SCIENCE, 1968, 51 (06) : 931 - &
[10] Studies on the effect of whey protein concentrate in development of low-fat ice cream
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[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2007, 44 (06): : 586 - 590

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