ShareSUBSTITUTION OF PARTIALLY HYDROLISED AND DEMINERALISED WHEY FOR SKIM MILK AND SUGAR IN ICE CREAM.
[In Spanish. / En espagnol.]
Type of article: Article
Summary
THIS STUDY SHOWS THAT THE SUBSTITUTION OF HYDROLYSED WHEY AT THE RATE OF 25% GIVES SATISFACTORY ICE CREAM, LESS SUSCEPTIBLE TO CRYSTALLISATION. (Bull. bibliogr. CDIUPA, FR., 15, N.4, 1981/04, 154470.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1982-1286
- Languages: Spanish
- Source: Ind. Lacteas - vol. 30 - n. 1
- Publication date: 1981
Links
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Indexing
- Themes: Ice creams
- Keywords: Chemical composition; Whey; Ice cream
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USE OF DEHYDRATED MILK SUBSTITUTES IN ICE CREAM...
- Author(s) : KRAGH-IVERSEN E., SKAARUP-JORGENSEN B.
- Date : 1980
- Languages : German
- Source: Dtsch. Molk.-Ztg. - vol. 101 - n. 3
View record
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YOGURT AND ICE CREAM.
- Author(s) : BRAY F.
- Date : 1981
- Languages : English
- Source: Gordian - vol. 81 - n. 11
View record
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ICE CREAM PORTIONS.
- Author(s) : IVERSEN E. K.
- Date : 1983
- Languages : Danish
- Source: North Eur. Dairy J. - vol. 49 - n. 5
View record
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THE COMPOSITION AND CHARACTERISTICS OF VARIOUS ...
- Author(s) : HAUENSCHILD H.
- Date : 1983
- Languages : English
- Source: Confect. Prod. - vol. 49 - n. 6
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USE OF WHEY CONCENTRATES IN ICE CREAM MANUFACTURE.
- Author(s) : OLENEV Ju. A.
- Date : 1985
- Languages : Russian
- Source: Molocn. Prom. - n. 7
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