Making ice cream for low-energy structures by reducing fat in buffalo milk and replacing sucrose with a mixture of sugar substitutes
This study was conducted to evaluate the effect of reducing the proportion of fat in buffalo milk to 2.5% and partially replacing sucrose with a mixture of sugar substitutes (consisting of: xylitol, poly dextrose and saccharin) in ice cream low power structure manufacturing, Where height the acidity...
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| Asıl Yazarlar: | , |
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| Materyal Türü: | Kitap |
| Baskı/Yayın Bilgisi: |
College of Education for Pure Sciences,
2019-09-01T00:00:00Z.
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| Konular: | |
| Online Erişim: | Connect to this object online. |
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| Yer Numarası: |
A1234.567 |
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| Kopya Bilgisi 1 | Kütüphanede |