Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream

International Journal of Dairy Technology

Volumn 73, Issue 2, 2020, Pages 447-458

  Mehditabar, Hossein ^a   Razavi, Seyed M A ^a   Javidi, Fatemeh ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Biological activity; Functional ice cream; Guar gum; Pumpkin puree; Rheology; Thermal properties

Indexed keywords

EID: 85082916294     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12658     Document Type: Article

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