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2 research outputs found
The microstructural, melting, rheological, and sensorial properties of high‐overrun frozen desserts
Author
Amador J.
Arbuckle W. S.
+19 more
Bahram‐Parvar M.
Bolliger S.
Chang Y.
Chang Y.
Donhowe D. P.
Goff H. D.
Goff H. D.
Goff H. D.
Guinard J. X.
Koxholt M. M.
Lawless H. T.
Muse M. R.
Sakurai K.
Sofjan R. P.
VanWees S. R.
Warren M. M.
Warren M. M.
Wildmoser H.
Yuennan P.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent
Author
AA Flores
AD Garmakhany
+24 more
AS Akalin
AS Akalin
C Soukoulis
D Sun-Waterhouse
DT Constenla
E Fuentes-Zaragoza
E Fuentes-Zaragoza
HD Goff
HD Goff
JL Briggs
M Bahram-Parvar
M Dogan
M Elleuch
MB Akin
N Guzeler
P Mitschka
R Farhoosh
R Rezaei
R Rezaei
RP Sofjan
RT Marshall
RT Marshall
S Adapa
S Surapat
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref