Ice cream better tasting with antifreeze proteins. Properties and applications of antifreeze proteins

H.J. Wichers, M.J.J. Kreuwels, T. Stolle-Smits

    Research output: Contribution to journalArticleProfessional

    Abstract

    De werking van "thermal hysteresis proteins" (THP's). De toepassingsmogelijkheden lijken legio
    Original languageDutch
    Pages (from-to)26-27, 50
    JournalVoedingsmiddelentechnologie
    Volume31
    Issue number22
    Publication statusPublished - 1998

    Keywords

    • ice cream
    • milk products
    • food processing
    • sensory evaluation
    • quality
    • food technology

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