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Low fat ice cream
Arun Kilara
Food Science
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Chapter in Book/Report/Conference proceeding
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Agriculture & Biology
low fat ice cream
100%
ice cream
68%
texture
21%
lipid content
20%
frozen desserts
15%
sweeteners
10%
frozen storage
10%
emulsifiers
10%
water management
10%
total solids
9%
lipids
9%
storage temperature
8%
milk fat
8%
ingredients
7%
deterioration
7%
temperature
3%
Engineering & Materials Science
Oils and fats
61%
Ice
53%
Textures
15%
Milk
8%
Freezing
7%
Deterioration
5%
Volume fraction
5%
Temperature
5%
Water
3%
Medicine & Life Sciences
Ice Cream
85%
Fats
40%
Temperature
9%
Sweetening Agents
9%
Freezing
6%
Milk
6%
Water
4%