A non-dairy frozen dessert utilizing pea protein isolate and hydrogenated canola oil
- Author
- CHAN, A. S. M; PEREIRA, R. R; HENDERSON, H. M; BLANK, G
Univ. Manitoba, dep. food sci., Winnipeg MB R3T 2N2, Canada - Source
Food technology (Chicago). 1992, Vol 46, Num 1, pp 88-92 ; ref : 17 ref
- CODEN
- FOTEAO
- ISSN
- 0015-6639
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Entremets Fabrication Formulation Huile colza Légumineuse Produit congelé Propriété organoleptique Propriété physicochimique Protéine Colza double zéro
- Keyword (en)
- Custard Manufacturing Formulation Rapeseed oil Legumes Frozen product Organoleptic properties Physicochemical properties Proteins
- Keyword (es)
- Dulce cocina Fabricación Formulación Aceite colza Leguminosa Producto congelado Propiedad organoléptica Propiedad fisicoquímica Proteina
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B16 Research and development. New food products, dietetic foods and beverages
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 5247439
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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