The Effect of Serish Root Gum (Eremurus luteus) as Fat Replacer on Rheological, Physical and Sensory Properties of Low Fat Ice Cream
IntroductionIce cream is a frozen product, which is obtained from milk by adding compounds such as sweeteners, emulsifiers, stabilizers and flavoring agents. The structure of ice cream is a complex physicochemical system composed of three phases: liquid, solid and gas. Scientific results have shown...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Ferdowsi University of Mashhad
2025-05-01
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| coleção: | مجله پژوهشهای علوم و صنایع غذایی ایران |
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| Acesso em linha: | https://ifstrj.um.ac.ir/article_46650_953d620647d1b5cb2f90c664b08a816e.pdf |
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