The use of whey protein extract for manufacture of a whipped frozen dairy dessert
The aim of this work was to substantiate the use of whey protein extract (WPE), a by-product of dairy industry, combined with different berry purees in the formulation of a whipped frozen dairy dessert (WFDD). After freezing, the swelling ability of WPE decreased significantly while at higher temper...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Croatian Dairy Union
2018-01-01
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Series: | Mljekarstvo |
Subjects: | |
Online Access: | http://hrcak.srce.hr/file/303639 |