https://ogma.newcastle.edu.au/vital/access/ /manager/Index ${session.getAttribute("locale")} 5 https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:6831 0.05) effect on melting rate among 4.5% egg yolk samples with increasing WPC levels. Addition of WPC did not affect whiteness (L) values within 4.5% egg yolk samples, whereas L values were significantly (P < 0.05) affected among 9% egg yolk samples, after one week storage. The results indicated that it is possible to substitute egg yolk with WPC in Gelato, particularly on the 4.5% egg yolk samples, allowing for a cheaper product, without any detrimental change in physical quality parameters.]]> Sat 24 Mar 2018 10:23:20 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:20474 Sat 24 Mar 2018 08:06:56 AEDT ]]>