ShareEvaluation of khoa as a milk solids source in ice cream.
Author(s) : SHAKEEL-UR-REHMAN, UPADHYAY K. G., PANDYA A. J.
Type of article: Article
Summary
Effects of adding a 0-1000 g of khoa, per kg to replace condensed milk, on ice cream composition, acidity, viscosity, whipping capacity, colour, organoleptic and melting properties. Apart from a slight colour change, adding khoa does not have any effect on ice cream quality.
Details
- Original title: Evaluation of khoa as a milk solids source in ice cream.
- Record ID : 1995-0353
- Languages: English
- Source: Asian J. Dairy Res. - vol. 61 - n. 1
- Publication date: 1994
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Indexing
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Themes:
Milk and dairy products;
Ice creams - Keywords: Dairy product; India; Ice cream; Additive
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- Date : 1992
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- Source: J. am. diet. Assoc. - vol. 92 - n. 6
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Determinacion de la viscosidad de la mezclas pa...
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- Source: Acta Alimentaria - vol. 34 - n. 278
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- Author(s) : WHITE C. H.
- Date : 1989
- Languages : English
- Source: TRRF, Sci. Advis. Counc. Rep. - n. 2
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