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Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream |
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| Authors: | Erfan Danesh Mostafa Goudarzi Hossein Jooyandeh |
| Affiliation: | 2. Department of Food Science, Technology and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran 315877787 |
| Abstract: | |
| Keywords: | reduced-fat ice cream whey protein transglutaminase physical property |
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