Utilization of maltodextrin as fat replacer in chocolate ice cream
ABSTRACT This study aimed to utilize maltodextrin as fat replacer in chocolate ice cream, thereby, producing a low-fat, quality product. Phase I involved the determination of the optimum ratio of maltodextrin to milkfat in chocolate ice cream. Five different formulations with varying ratios of malto...
| Autor principal: | |
|---|---|
| Otros Autores: | |
| Formato: | Tesis |
| Lenguaje: | English |
| Publicado: |
2003.
|
| Materias: |