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

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

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

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

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

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