Production of Functional Ice Cream Using Camel Milk Fat Fractions
This work aims to examine the quality features of functional cam-el ice cream (8% fat) prepared by replacing the cream with a solid milk fat fraction (SMF), a liquid milk fat fraction (LMF) and LMF: SMF (2:1 v/v) in the ice cream mixtures. All samples were assessed for their physiochemical and rheol...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Jezik: | Árabe |
| Izdano: |
The Union of Arab Universities
2023-06-01
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| Serija: | Arab Universities Journal of Agricultural Sciences |
| Teme: | |
| Online dostop: | https://ajs.journals.ekb.eg/article_288346_941dbbc3138dc51b271dc5d72cd31683.pdf |
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