Browsing Journal Articles by Subject "Mousse"
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Physical characteristics and acceptance of chocolate mousse produced from commercial pasteurized milks contained different fat content
(2014-11-14)Chemical composition of commercial pasteurized milks contained different fat content (full-fat; FF, low-fat; LF, and non-fat; NF) was studied. NF contained the lowest fat content (0.12%) with the highest protein content ...