The effect of date versus sugar on sensory, physicochemical, and antioxidant properties of ice cream

Iranian Journal of Veterinary Research

Volumn 21, Issue 1, 2020, Pages 9-14

  Gheisari, H R ^a   Heydari, S ^a   Basiri, S ^a  

^a SHIRAZ UNIVERSITY   (Iran)

Author keywords

Antioxidants; Dates; Ice cream; Sugar

Indexed keywords

ANTHOCYANIN; DATE LIQUID SUGAR; EMULSIFYING AGENT; FAT; FRUCTOSE; GLUCOSE; LACTOSE; MINERAL; PHENOL DERIVATIVE; PROTEIN; STABILIZING AGENT; SUCROSE; SUGAR; UNCLASSIFIED DRUG; WHEY PROTEIN;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; DATE (FRUIT); DENSITY; DPPH RADICAL SCAVENGING ASSAY; FREEZING POINT; FRUIT PULP; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ICE CREAM; MILK POWDER; MOISTURE; PH; PHYSICAL CHEMISTRY; SENSORY ANALYSIS; VISCOSITY;

EID: 85086935603     PISSN: 17281997     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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