Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream. [electronic resource]

By: Contributor(s): Producer: 20180501Description: 5206-5211 p. digitalISSN:
  • 1525-3198
Subject(s): Online resources: In: Journal of dairy science vol. 100
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Publication Type: Journal Article

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