The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice‐cream‐type frozen yogurts
- 21 February 2002
- journal article
- research article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 55 (1), 27-31
- https://doi.org/10.1046/j.1471-0307.2002.00034.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Therapeutic role of dietary lactobacilli and lactobacillic fermented dairy productsFEMS Microbiology Letters, 1987
- Yogurt: Nutritive and Therapeutic AspectsJournal of Food Protection, 1981
- Assessment of polysaccharides as ice cream stabilisersJournal of the Science of Food and Agriculture, 1979