Abstract
The production of ice cream mixtures, enriched with soya protein isolate, with flavouring agents: vanilla, rum punch and chocolate, was carried out. The aim was to increase the frozen desserts assortment by introducing new products of high nutritive value on to the Yugoslav market. The mixtures produced were spray dried and their quality determined.
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© 1986 D. Reidel Publishing Company, Dordrecht, Holland
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Caric, M., Milanovic, S., Kulic, L.J., Gavaric, D. (1986). New Possibilities in Ice Cream Production by Incorporating Soya Isolate. In: MILK the vital force. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3733-8_89
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DOI: https://doi.org/10.1007/978-94-009-3733-8_89
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-277-2330-7
Online ISBN: 978-94-009-3733-8
eBook Packages: Springer Book Archive