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

Articles > Article · 2007

Authors: Ayşe Sibel AKALIN, Cem KARAGÖZLÜ, Gülfem ÜNAL

European Food Research and Technology, Journal Indexed in SCI Expanded, International, WoS, 2007, vol 227, pp 889-895

DOI: 10.1007/s00217-007-0800-z

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