Preparation of Functional Frozen-Yoghurt Using Fat Replacer and Sweetener Substitutes

Improving the Quality of Low-Fat Ice Cream Using Some Fat Replacers

Evaluation of low Fat Ice Cream Influenced by Oat Flour Fiber Addition as a Milk Solid Replacer

LOW AND NON-FAT ICE CREAM –LIKE AS AFFECTED WITH DIETARY FIBER

Characteristics of functional low fat ice milk produced with seeds " flax, sunflower or pumpkin " powder and stevia

Low Fat Ice Cream with Using Orange Juice or Its By-Products as Sustainable Functional Ingredient

Physicochemical and Sensory Properties of Low-Fat Ice Cream Made with Inulin and Maltodextrin as Fat Replacers. الخواص الفيزيائية والکيميائية والحسية للمثلجات القشدية منخفضة الدهن المصنعة من الإنيولين والمالتودکسترين کبدائل للدهن

Using Psyllium Husk Powder as Fat Replacer and Stabilizer to Improve Low Fat Ice Cream Properties

Preparing and Evaluating a Caseinate-Based M. Oleifera Seed Oil Nanoemulsion to be Incorporated into Functional Ice Cream

Fat Replacers and Their Applications in Food Products: A Review