Zobrazeno 1 - 1
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pro vyhledávání: '"Kevin M. Addesso"'
Autor:
Dick H. Kleyn, Kevin M. Addesso
Publikováno v:
Journal of Food Science. 51:1467-1470
Acceptable “ice cream” products possessing reduced sodium content were developed. Demineralized whey and demineralized whey protein concentrate were used individually and in various combinations to replace 15, 25, 50, 75, and 100% of the serum so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3c04af4881b32c149cef9eab26b6671
https://doi.org/10.1111/j.1365-2621.1986.tb13836.x
https://doi.org/10.1111/j.1365-2621.1986.tb13836.x
