Article: Light frozen dairy desserts: Effect of compositional changes on processing and sensory characteristics
Food technology. Oct 1990. v. 44 (10)
1990
Abstract: This article discusses the problems encountered when producing light or reduced calorie frozen desserts. Changing the composition by reducing the fat content or the sweetening ingredients can affect the freezing profile or product characteristics. ...
| Abstract | This article discusses the problems encountered when producing light or reduced calorie frozen desserts. Changing the composition by reducing the fat content or the sweetening ingredients can affect the freezing profile or product characteristics. |
|---|---|
| Keywords | dairy products ; frozen desserts ; food composition ; sweeteners ; ingredients ; freezing quality ; freezing point ; low fat foods |
| Language | English |
| Dates of publication | 1990-10 |
| Size | p. 86-87., charts. |
| Document type | Article |
| Note | Paper presented at the "Symposium on Light Dairy Products: Issues and Technology," June 16-20, 1990, Anaheim, California. |
| ZDB-ID | 241691-8 |
| ISSN | 0015-6639 |
| ISSN | 0015-6639 |
| Database | NAL-Catalogue (AGRICOLA) |
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