Cargando…
Studies on Physical and Sensory Properties of Premium Vanilla Ice Cream Distributed in Korean Market
The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%,...
| Autores principales: | , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2014
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662189/ https://www.ncbi.nlm.nih.gov/pubmed/26761671 http://dx.doi.org/10.5851/kosfa.2014.34.6.757 |