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

Author： Akalın Ayşe   Karagözlü Cem   Ünal Gülfem  

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.227, Iss.3, 2008-07, pp. : 889-895

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