Optimizing yoghurt-ice cream mix blend in soy based frozen yoghurt

Journal of Agricultural Science and Technology

Volumn 14, Issue 6, 2012, Pages 1275-1284

  Mahdian, E ^a   Mazaheri Tehrani, M ^b   Nobahari, M ^a  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Frozen yoghurt; Full fat soy flour; Overall acceptance; Physico chemical characteristics; Yoghurt ice cream

Indexed keywords

GLYCINE MAX;

EID: 84869481154     PISSN: 16807073     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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