Replacement of Carbon‐refined Corn Syrups with Ion‐exchanged Corn Syrups in Ice Cream Formulations
- 1 May 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (3) , 827-829
- https://doi.org/10.1111/j.1365-2621.1990.tb05240.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Action of Emulsifers in Promoting Fat Destabilization During the Manufacture of Ice CreamJournal of Dairy Science, 1989
- Determination of Ice Cream Mix Freezing Points: A Comparison of MethodsJournal of Dairy Science, 1987
- Effects on Freezing Point of Carbohydrates Commonly Used in Frozen DessertsJournal of Dairy Science, 1983
- Fat Destabilization in Frozen Desserts Containing Low Dextrose Equivalent Corn SweetenersJournal of Dairy Science, 1969