Effect of Milk Powder, Maltodextrin and Polydextrose Use on Physical and Sensory Properties of Low Calorie Ice Cream during Storage.


GÜZELER N. , KAÇAR A., SAY D.

Akademic Food Journal, vol.9, no.2, pp.6-12, 2011 (Other Refereed National Journals)

  • Publication Type: Article / Article
  • Volume: 9 Issue: 2
  • Publication Date: 2011
  • Title of Journal : Akademic Food Journal
  • Page Numbers: pp.6-12