Corpus ID: 56147597

Effect of egg yolk substitution by sweet whey protein concentrate on some 1 Gelato ice cream physical properties over storage 2

@inproceedings{Stathopoulos2009EffectOE,
  title={Effect of egg yolk substitution by sweet whey protein concentrate on some 1 Gelato ice cream physical properties over storage 2},
  author={M. S. A. E. Stathopoulos},
  year={2009}
}
Changes in physical properties of Gelato vanilla ice cream over four weeks of storage 9 using different levels of sweet whey protein concentrate (WPC) substitutions of two levels of 10 egg yolk (4.5 and 9%) were studied. For each level, one control sample with no WPC addition 11 and four levels of WPC substitutions (three replications of each treatment) were made. 12 Determinations of texture, stability and colour were made during four weeks of storage. 13 Results showed a significant (P<0.05… Expand

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