ShareBulking agents in low calorie frozen dairy desserts.
Author(s) : AHJANA, PRAJAPATI J. P., JOSHI N. S.
Type of article: Article
Summary
Practical considerations on the possibilities of using sweeteners (polydextrose, maltodextrins, microcrystalline cellulose, crystallized fructose, lactitol, sorbitol, palatinit, glucosylsorbitol), fat substitutes (Oatrim, hydrocolloids, dextrin, sucrose polyesters) and other bulking agents in hypocaloric desserts.
Details
- Original title: Bulking agents in low calorie frozen dairy desserts.
- Record ID : 1995-0354
- Languages: English
- Source: J. Soc. Dairy Technol. - vol. 47 - n. 1
- Publication date: 1994
Links
See the source
Indexing
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Themes:
Ice creams;
Precooked food - Keywords: Sweetener; Frozen dessert; Dietetics; Additive
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- Date : 1990
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- Date : 1994
- Languages : English
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- Date : 1994/02
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- Author(s) : CHAN A. S. M.
- Date : 1992/01
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- Author(s) : GEILMAN W. G., SCHMIDT D. E.
- Date : 1992/10
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 75 - n. 10
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