Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese
Yiguo Zhao, Hoda Khalesi, Jun He, Yapeng Fang
Topics & Concepts
Food scienceIce creamFat substituteOrganolepticFlavorChemistryMilk fatDairy industryHealth benefitsMedicineTraditional medicineLinseed oilProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications