Effect of fat replacer systems and maltitol on qualities of fat and calorie reduced dairy ice cream

• المؤلفون الرئيسيون: Phianmongkhol,A., Rongkom,H., Wirjantoro,T.I.
• التنسيق: مقال
• منشور في: Chiang Mai University 2015
• الموضوعات: Multidisciplinary
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84872221565&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/39206

This research aimed to study the effect fat replacer systems (single and mixed) and concentration of maltitol on physical, chemical and sensory properties of fat and calorie reduced dairy ice cream. In single fat replacer system, two protein-based fat replacers (i.e. whey protein and soy protein) we...