ShareFORMULATION OF ASPARTAME-SWEETENED FROZEN DAIRY DESSERT WITHOUT BULKING AGENTS.
Author(s) : KELLER S. E.
Type of article: Article
Summary
THE DEVELOPMENT OF FROZEN DAIRY DESSERTS USING LACTASE, AND REPLACING SUGAR WITH A HIGH POTENCY SWEETENER IS DESCRIBED, AND RESULTS OF TASTE TESTS ARE GIVEN FOR FROZEN CHOCOLATE DESSERT, LACTASE TREATED, SUCROSE STANDARD AND BULKING AGENT ST G. R. S.
Details
- Original title: FORMULATION OF ASPARTAME-SWEETENED FROZEN DAIRY DESSERT WITHOUT BULKING AGENTS.
- Record ID : 1991-2657
- Languages: English
- Source: J. Food Technol. - vol. 45 - n. 2
- Publication date: 1991/02
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Dairy product; Frozen dessert; Freezing
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- Author(s) : MEHRENS M.
- Date : 1991
- Languages : English
- Source: Eur. Dairy Mag. - n. 2
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- Source: Food Aust. - vol. 50 - n. 3
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Food ingredients and the Asian frozen dessert m...
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- Date : 1999/05/23
- Languages : English
- Source: 3rd International symposium on recombined milk & milk products.
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INTENSIFICATION IN THE PRODUCTION AND USE OF RE...
- Date : 1987
- Languages : Russian
- Source: Molocn. Prom. - n. 1
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Freezing effects on the viscosity of dairy dess...
- Author(s) : HEGEDUSIC V., HERCEG Z., SKREBLIN M., et al.
- Date : 1998
- Languages : English
- Source: Texture of fermented milk products and dairy desserts.
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