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...
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| Формат: | Диссертация |
| Язык: | English |
| Опубликовано: |
2003.
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