Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin

Makaleler > Tam Makale · 2007

Yazarlar: Ayşe Sibel AKALIN, Cem KARAGÖZLÜ, Gülfem ÜNAL

European Food Research and Technology, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2007, cilt 227, ss 889-895

DOI: 10.1007/s00217-007-0800-z

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