Rheological and sensory properties of fat reduced vanilla ice creams containing milk protein concentrate (MPC)

Published 2016 View Full Article

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Title
Rheological and sensory properties of fat reduced vanilla ice creams containing milk protein concentrate (MPC)
Authors
Keywords
Ice cream, Low fat, MPC, Sensory
Journal
Journal of Food Measurement and Characterization
Volume 11, Issue 2, Pages 567-575
Publisher
Springer Nature
Online
2016-10-18
DOI
10.1007/s11694-016-9424-y
References
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