The use of whey protein extract for manufacture of a whipped frozen dairy dessert
The aim of this work was to substantiate the use of whey protein extract (WPE), a by-product of dairy industry, combined with different berry purees in the formulation of a whipped frozen dairy dessert (WFDD). After freezing, the swelling ability of WPE decreased significantly while at higher temper...
Gardado en:
| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Croatian Dairy Union
2018-01-01
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| Series: | Mljekarstvo |
| Assuntos: | |
| Acceso en liña: | https://hrcak.srce.hr/file/303639 |
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