IMPACT OF REPLACEMENT MILK FAT WITH VEGETABLE OILS ON THE QUALITY OF ICE CREAM
Four types of vegetable oils, namely palm, palm kernel, coconut and sunflower oil were used to replace 50 and 100% of milk fat of vanillin ice cream mixes. The physical and physiochemical properties of ice cream mixes and the resultant frozen product were evaluated. The obtained results could be su...
-д хадгалсан:
| Үндсэн зохиолч: | |
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| Формат: | Artigo |
| Хэл сонгох: | Árabe |
| Хэвлэсэн: |
Mansoura University, Faculty of Agriculture
2009-03-01
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| Цуврал: | Journal of Food and Dairy Sciences |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://jfds.journals.ekb.eg/article_112157_ca9efda3fc9b495dd100547dfe014eef.pdf |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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