1. Effects of Milk Protein Concentrate and Stabilizer Type on Shrinkage in Low Fat Ice Creams Open Access Author: Gallegos, Dariann Title: Effects of Milk Protein Concentrate and Stabilizer Type on Shrinkage in Low Fat Ice Creams Graduate Program: Food Science Keywords: High Protein Ice CreamTamarind Seed GumLocust Bean GumShrinkageMilk Protein Concentrate File: Download Gallegos_Thesis_final.pdf Committee Members: Robert F Roberts, Thesis Advisor/Co-AdvisorJohn Neil Coupland, Committee MemberGreg Ziegler, Committee MemberRobert F Roberts, Program Head/Chair