Effect of fat replacer systems and maltitol on qualities of fat and calorie reduced dairy ice cream
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...
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Chiang Mai University
2015
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| 在線閱讀: | http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84872221565&origin=inward http://cmuir.cmu.ac.th/handle/6653943832/39206 |
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