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: | |
|---|---|
| Outros autores: | |
| Formato: | Thesis |
| Idioma: | English |
| Publicado: |
2003.
|
| Subjects: |