Effect of Incorporating Whey Protein Concentrate on Chemical, Rheological and Textural Properties of Ice Cream.

Citation:
M., E. - Z. H., M. E. - A. M., A. Z. Mostafa, and Y. E. - G. F.H., "Effect of Incorporating Whey Protein Concentrate on Chemical, Rheological and Textural Properties of Ice Cream.", Food Processing & Technology,, vol. 7, issue 2, 2016.

Abstract:

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Notes:

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