Evaluation of the texture and the freezing and melting properties for vanilla ice cream of varied fat content
Modified starch was used as a fat replacer in light, low fat and fat free vanilla ice creams. The texture of ice creams were compared by trained panelists against regular fat ice cream. Samples having the same targeted composition prepared during separate process trials were observed during prepara...
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| Language: | en_US |
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2007
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| Online Access: | http://hdl.handle.net/1993/2069 |