Use of Corn Syrup Solids of Different Dextrose Equivalents in the Manufacture of Frozen Desserts

Use of Corn Syrup Solids of Different Dextrose Equivalents in the Manufacture of Frozen Desserts

Importance of problem: The ice cream industry continually faces the problem of improving its frozen desserts. At the present time corn syrup solids are being used to supplement milk serum solids to improve the body and texture of these products. One of the problems is to increase the total solids co...

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Bibliographic Details
Main Author: Axelgard, Wiggo F.
Format: Others
Published: DigitalCommons@USU 1954
Subjects:
corn syrup solids
dextrose equivalents
manufacture
frozen desserts
Animal Sciences
Dairy Science
Life Sciences
Online Access:https://digitalcommons.usu.edu/etd/4804
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5848&context=etd

Internet

https://digitalcommons.usu.edu/etd/4804
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5848&context=etd

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