High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Body and Texture of Lowfat Ice Cream

Journal article

Open access

Peer reviewed

S.-Y LIM, B. G SWANSON, C. F ROSS and S CLARK

Journal of dairy science, Vol.91(4), pp.1308-1316

2008

Handle:

https://hdl.handle.net/2376/115799

PMID: 18349223

Files and links (1)

url

https://doi.org/10.3168/jds.2007-0391View

Published (Version of record) Open

Fundamental and applied biological sciences. Psychology

Food industries

Vertebrates

Milk and cheese industries. Ice creams

Animal productions

Biological and medical sciences

Terrestrial animal productions

12 Record Views

Title: High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Body and Texture of Lowfat Ice Cream
Creators: S.-Y LIM - Department of Food Science and Human Nutrition, Washington State University, Pullman 99164-6376, United States
B. G SWANSON - Department of Food Science and Human Nutrition, Washington State University, Pullman 99164-6376, United States
C. F ROSS - Department of Food Science and Human Nutrition, Washington State University, Pullman 99164-6376, United States
S CLARK - Department of Food Science and Human Nutrition, Washington State University, Pullman 99164-6376, United States
Publication Details: Journal of dairy science, Vol.91(4), pp.1308-1316
Academic Unit: Food Science, School of
Publisher: American Dairy Science Association; Savoy, IL
Identifiers: 99900547466901842
Language: English
Resource Type: Journal article