Title :
Lactose Hydrolysis by Fungal and Yeast Lactase: Influence on Freezing Point and Dipping Characteristics of Ice Cream
Author :
James Wilson استاد مشاور , Cameron R. Hackney استاد مشاور , Susan S. Sumner استاد مشاور , Susan E. Duncan استاد راهنما
University :
Virginia Polytechnic Institute and state University
Major :
Master of Science )Food Science and Technology(
Keyword :
vane method , freezing point depression , Ice cream , Dipping , lactose hydrolysis
