Effects of fat replacers and stabilizers on rheological, physicochemical and sensory properties of reduced-fat ice cream

Journal of Agricultural Science and Technology

Volumn 15, Issue 6, 2013, Pages 1163-1174

  Mahdian, E ^a   Karazhian, R ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b AVICENNA RESEARCH INSTITUTE   (Iran)

Author keywords

Formulation; Quality; Reduced fat ice cream; Stabilizer; Texture; Viscosity

Indexed keywords

EID: 84897628944     PISSN: 16807073     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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