Sensory and Physical Properties of a Reduced-Calorie Frozen Dessert System Made with Milk Fat and Sucrose Substitutes
نویسندگان
چکیده
منابع مشابه
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متن کاملthe effect of fat substitutes on the emulsion stability and sensory characteristics of reduced fat sesame paste/date syrup blends (reduced fat halwa-ardeh)
abstract halwa-ardeh is a traditional food in iran and middle east countries, which is produced by crushing the dehulled sesame seeds and then mixing with a proper sweetener such as grape concentrate, date syrup, and honey. the oil content of this product is on the average of 57-65% (w/w). in this research, the effect of different levels of fat substitutes including guar gum (of 0.1, 0.15 and 0...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1994
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(94)77004-1