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Keyword [Creams]
Result: 1 - 6 | Page: 1 of 1
1.
Fat crystallization and structural partial coalescence in ice creams containing palm kernel oil and high oleic sunflower oil
2.
Sensory analysis, instrumental analysis and consumers' acceptance toward multifunctional ice creams
3.
Characterization of higher fat UHT dairy creams with added whey protein concentrates
4.
Characterization of fat structures in ice cream and enhancement of their colloidal interactions in ice creams high in unsaturated fat
5.
Release of flavor compounds from full fat and low-fat ice creams during eating
6.
Functional properties of locust bean gum and lambda-carrageenan mixtures in dairy creams
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