Effect of Some Stabilizers on Textural and Sensory Characteristics of Yogurt Ice Cream from Sheep's Milk
- 1 May 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (3) , 703-707
- https://doi.org/10.1111/j.1365-2621.1990.tb05211.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Acceptability of Ice Cream Made with Processed Wheys and Sodium CaseinateJournal of Dairy Science, 1985
- Physical and Sensory Properties of Yogurt Stabilized with Milk ProteinsJournal of Dairy Science, 1983
- Sensory Textural Properties of Stabilized Ice CreamJournal of Food Science, 1981
- The effect of stabilisers on the viscosity of an ice cream mixJournal of the Science of Food and Agriculture, 1980
- PARTIAL REPLACEMENT OF NONFAT MILK SOLIDS AND CANE SUGAR IN ICE CREAM WITH LACTOSE HYDROLYZED SWEET WHEY SOLIDSJournal of Food Science, 1980