Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream. [electronic resource]
Producer: 20011004Description: 2216-23 p. digitalISSN:- 0022-0302
- Analysis of Variance
- Animals
- Cattle
- Chemical Phenomena
- Chemistry, Physical
- Consumer Behavior
- Dietary Fats -- analysis
- Fat Substitutes -- analysis
- Food Handling
- Food Technology
- Humans
- Ice Cream -- analysis
- Lipids -- analysis
- Milk -- chemistry
- Milk Proteins -- analysis
- Taste
- Time Factors
- Viscosity
- Whey Proteins
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Publication Type: Comparative Study; Journal Article; Research Support, U.S. Gov't, Non-P.H.S.
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