EFFECT OF SUBSTITUTION RATIOS OF FAT ON CHARACTERISTICS OF SIMI-ICE MILK
This study was performed to investigate the effect of partial or complete substitution of fat in blends of dairy ice cream with two semi fat sources namely; dry whey and microcrystalline cellulose (MCC). Results show that there was , an increase in the rate of total solid content, total sugars, ash,...
| Main Authors: | , |
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| Format: | Article |
| Language: | Arabic |
| Published: |
College of Agriculture
2013-07-01
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| Series: | Mesopotamia Journal of Agriculture |
| Subjects: | |
| Online Access: | https://magrj.mosuljournals.com/article_81109_02c3ca2b3e2ad98e0da6857f3c3b8d71.pdf |