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...
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | Thesis |
| 语言: | English |
| 出版: |
2003.
|
| 主题: |