Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream
Thermophysical properties and the quality parameters of vanilla dairy ice cream were evaluated as a function of formulation. The sucrose were substituted for alternative sweeteners, and whey powder was used to adjust the nonfat solid content. A mixture design for four ingredients (sucrose, fructose,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia
2019-01-01
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| Series: | Dyna |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/dyna/article/view/72603 |