Manufacturing Method and Quality Characteristics of Oligosaccharide-Supplemented Soy Ice Cream for Diabetic Patients.
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- FASEB Journal, 2007, v. 21, n. 5, p. A370
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- Article
Works matching DE "SOY ice cream"
Results: 5
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Influence of the partial substitution of skim milk powder for soy extract on ice cream structure and quality.
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- European Food Research & Technology, 2011, v. 232, n. 6, p. 1093, doi. 10.1007/s00217-011-1483-z
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- Article
3
Evaluation of different soybean varieties for manufacture of soy ice cream.
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- International Journal of Dairy Technology, 2010, v. 63, n. 1, p. 136, doi. 10.1111/j.1471-0307.2009.00557.x
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- Article
4
An Exploration of U.S. Consumer Perceptions and Affect: Two Forms of a Soy-Based Food Product.
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- Journal of Food Products Marketing, 2008, v. 14, n. 3, p. 49, doi. 10.1080/10454440801985936
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- Article
5
Soy Protein Fortification of a Low-fat Dairy-based Ice Cream.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 9, p. 2651, doi. 10.1111/j.1365-2621.2003.tb05784.x
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- Article