The Effects of Exopolysaccharides Produced In Whey on Some Properties of Ice Cream
In this study, the effects of exopolysaccharides (EPS) produced in whey as stabilizers on some properties of ice cream were investigated. EPS production in whey was carried out using two different yogurt culture combinations containing different strains. There was no significant difference statistic...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Yuzuncu Yil University Faculty of Agriculture
2022-03-01
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| Series: | Yüzüncü Yıl Üniversitesi Tarim Bilimleri Dergisi |
| Subjects: | |
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