Add to ORKGLow-fat dairy products are gaining its popularity due to the perception of health benefits. However, milk fat plays a significant influence on the structure stability, texture, sensory attributes and appearance. The aim of this diploma thesis was to investigate the potential of using soya as a fat replacer in the development of a low-fat non-dairy ice cream
The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice ...
This bachelor thesis deals with new technologies, which are used in the ice cream manufacture. First...
Temporal effects of dairy and vegetable fats (0 to 18%) on perception of strawberry flavor release a...
Soybean oil body (SOB) has potential as a milk fat substitute due to its ideal emulsification, stabi...
Sensory quality of milk products where milk fat was replaced with vegetable fat might have an influe...
Ice cream is a nutritious food because it contains ingredients responsible for supplying energy to t...
The purpose of this research was to evaluate the texture of regular (12%), low fat (6%), and fat-fre...
The theme of this thesis is Using stevia and dietary fiber in ice cream technology and their effect ...
There has been considerable interest in recent years in altering the fatty acid composition of milk ...
The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice ...
The increased interest in foods which improve human health and nutrition has led to the need for aca...
This research was carried out to determine some quality properties of fat-reduced ice cream samples ...
Lowfat and nonfat chocolate ice creams were made with 2.5 % of milk fat, cocoa butter, or one of two...
Qualities of ice cream are based on air cells, ice crystals and fat particles, which are the importa...
Soy milk made from soybean has prospective to be used as a substitute of milk due to its health bene...
The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice ...
This bachelor thesis deals with new technologies, which are used in the ice cream manufacture. First...
Temporal effects of dairy and vegetable fats (0 to 18%) on perception of strawberry flavor release a...
Soybean oil body (SOB) has potential as a milk fat substitute due to its ideal emulsification, stabi...
Sensory quality of milk products where milk fat was replaced with vegetable fat might have an influe...
Ice cream is a nutritious food because it contains ingredients responsible for supplying energy to t...
The purpose of this research was to evaluate the texture of regular (12%), low fat (6%), and fat-fre...
The theme of this thesis is Using stevia and dietary fiber in ice cream technology and their effect ...
There has been considerable interest in recent years in altering the fatty acid composition of milk ...
The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice ...
The increased interest in foods which improve human health and nutrition has led to the need for aca...
This research was carried out to determine some quality properties of fat-reduced ice cream samples ...
Lowfat and nonfat chocolate ice creams were made with 2.5 % of milk fat, cocoa butter, or one of two...
Qualities of ice cream are based on air cells, ice crystals and fat particles, which are the importa...
Soy milk made from soybean has prospective to be used as a substitute of milk due to its health bene...
The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice ...
This bachelor thesis deals with new technologies, which are used in the ice cream manufacture. First...
Temporal effects of dairy and vegetable fats (0 to 18%) on perception of strawberry flavor release a...