Production of low-fat camel milk functional ice creams fortified with camel milk casein and its antioxidant hydrolysates

Applied Food Biotechnology

Volumn 7, Issue 2, 2020, Pages 95-102

  Hajian, Nasim ^a   Salami, Maryam ^a   Mohammadian, Mehdi ^a   Moghadam, Maryam ^a   Emam Djomeh, Zahra ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Camel milk; Casein hydrolysate; Low fat ice cream; Physical properties; Sensory attributes

Indexed keywords

EID: 85086385326     PISSN: 23455357     EISSN: 24234214     Source Type: Journal    
DOI: 10.22037/afb.v7i2.27779     Document Type: Article

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