About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Effect of different levels of fat MSNF and types of stabilizer on organoleptic quality of low fat ice cream-flavour and body texture

1994

Moorthy, P.R.S. | Balachandran, R. (National Dairy REsearch Institute, Karnal (India). Division of Dairy Technology)

AGROVOC Keywords
agent de texture aroma calidad corps gras estabilizadores fats flaveur flavour grasas helado icecream organoleptic properties quality stabilizers textura texture
Bibliographic information
Volume 22 Issue 1-2 ISSN 0970-0226
Pagination
pp. 7-9
Other Subjects
Propiedades organolepticas; Propriete organoleptique; Qualite; Creme glacee
Language
English
Note
Summary (En)
3 tables; 5 ref.
Type
Summary
1996-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Indian Council of Agricultural Research

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]