Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.
- Resource Type
- Article
- Authors
- Gomaa, M. SH.; Abdel-Aziz, M. E.; Abdel-Salam, A.
- Source
- Journal of Food & Dairy Sciences; Oct2017, Vol. 8 Issue 10, p395-400, 6p
- Subject
- ICE cream, ices, etc.
DRIED milk
WHEY proteins
SOY proteins
STAPHYLOCOCCUS aureus
- Language
- ISSN
- 20903650
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