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All figures (12)
Table 7. Consumer Acceptability of ice cream with and without 4 % SPI (n = 101)
Figure 4. Viscosity of low fat ice cream mixes
Table 3. Color values (L*, a*, b*) 1 of low fat ice cream mixes with varying levels of SPI (Soy Protein Isolate).
Table 4. Sensory characteristics of low fat ice cream mixes with and without soy protein isolate.
Figure 3. Consumer Scoring Ballot
Table 5. Aroma-active compounds in low fat ice cream mixes with and without soy protein isolate.
Figure 1. Soy Protein Concentrate Preparations
Figure 2. Consumer Questionnaire Screener Form
Table 6. Demographic information and consumption characteristics of participant in the study (N = 101)
Table 1. Preparation of reference materials for descriptive sensory evaluation of soy protein fortified low fat low fat ice cream mixes
Table 1. Preparation of reference materials for descriptive sensory evaluation of soy protein fortified low fat low fat ice cream mixes
Table 2 . Viscosity values (Pa s) of low fat ice cream mixes with varying levels of Soy Protein Isolate.
Journal Article
•
DOI
•
Soy Protein Fortification of a Low‐fat Dairy‐based Ice Cream
[...]
K. G. Friedeck
1
,
Y. K Aragul-Yuceer
1
,
MaryAnne Drake
1
•
Institutions (1)
North Carolina State University
1
01 Nov 2003
-
Journal of Food Science