Effect of different sweetener blends and fat types on ice cream properties
The development of processed foods requires the understanding of the phenomena that dictate the ingredient interactions normally used in food formulations, as well as the effects of the numerous operations involved in the processing of the final product. In ice creams, sugars are responsible for t...
Salvato in:
| Pubblicato in: | Ciência e Tecnologia de Alimentos |
|---|---|
| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2011
|
| Soggetti: | |
| Accesso online: | https://www.redalyc.org/articulo.oa?id=395940104033 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|