EVALUATION OF NON FAT SOLIDS SUBSTITUTES (NSL) IN A HARD DAIRY ICE CREAM MIX WITH VEGETABLE FAT
Background: In industries that produce ice cream, NFMS required in the mixture are obtained by addition of skim milk powder and whole milk, condensed milk, caseinate and others. However, due to factors such as national lack of these (caseinates) and the seasonal climate of regions which produce milk...
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| Autores principales: | , |
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| Formato: | article |
| Lenguaje: | EN |
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Universidad de Antioquia
2012
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| Acceso en línea: | https://doaj.org/article/eb20856c76ca453f8491a2b10ee8c7c8 |
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