ShareFrozen yogurt: the way ahead.
Type of article: Article
Summary
Brief study on the forming and manufacturing of ice-cream-type products containing more than 70% yogurt.
Details
- Original title: Frozen yogurt: the way ahead.
- Record ID : 1997-1700
- Languages: English
- Source: Eur. Dairy Mag. - n. 1
- Publication date: 1996
Links
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Indexing
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Themes:
Milk and dairy products;
Ice creams - Keywords: Manufacture; Yoghurt; Freezing
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Food gelatin: a versatile raw material with mul...
- Author(s) : ROTHER J.
- Date : 1994
- Languages : German
- Source: Molk.-Ztg. Welt Milch - vol. 48 - n. 7
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Composition and consumer acceptance of frozen y...
- Author(s) : OPDAHL L. J., BAER R. J.
- Date : 1991/12
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 74 - n. 12
View record
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Criteria for choosing of cultures for the produ...
- Author(s) : REINER T.
- Date : 1993
- Languages : German
- Source: Dtsch. Milchwirtsch. - vol. 44 - n. 12
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Low-fat ice creams from freeze-concentrated ver...
- Author(s) : GARCIA R. S., MARSHALL R. T., HEYMANN H.
- Date : 1995/11
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 78 - n. 11
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Evaluation of khoa as a milk solids source in i...
- Author(s) : SHAKEEL-UR-REHMAN, UPADHYAY K. G., PANDYA A. J.
- Date : 1994
- Languages : English
- Source: Asian J. Dairy Res. - vol. 61 - n. 1
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