Physicochemical Properties of Functional Low-Fat Whipped Cream with Oats

EFFECT OF ENZYMATIC CROSS·L1NKING OF MILK PROTEINS ON PROPERTIES OF ICE CREAM WITH DIFFERENT COMPOSITION

A STUDY ON IMPROVING THE FUNCTIONAL PROPERTIES OF CREAM

EMULSIFYING AND FOAMING PROPERTIES OF WHEY PROTEIN CONCENTRATES IN THE PRESENCE OF SOME CARBOHYDRATES.

THE USE OF EXTRACELLULAR AND INTRACELLULAR EMULSIFIERS FROM YEASTS IN WHIPPED CREAM PRODUCTION

Effect of Whey Protein Concentrate on Bio-Yogurt Properties

RHEOLOGICAL PROPERTIES OF ACIDIFIED HEATED SKIM MILK AS AFFECTED BY THE ADDITION OFWHEY PROTEIN CON'CENTRA TES

Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.

COMPOSITIONAL AND FUNCTIOAL PROPERTIES OF BUTTERMILK PROTEIN PREPARATIONS

INFLUENCE OF PARTICULATED WHEY PROTEIN CONCENTRATE ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF LOW FAT YOGHURT.