|
|||||
|
|
Effect of enzymatic cross-linking of milk proteins on properties of ice cream with different composition |
|
| Authors: | Ahmed Mohamed Mohamed Elsayed Metwally |
| Affiliation: | Dairy Science and Technology Department, Faculty of Agriculture, Cairo University, Giza, Egypt |
| Abstract: | |
| Keywords: | Low-fat rheopectic thixotropic transglutaminase |