Composition and Functional Properties of Ice Cream Made From Two Barley Varieties

Physicochemical Properties of Functional Low-Fat Whipped Cream with Oats

Physico- Chemical Characteristics of Ice Cream Made with Camel Milk Fat Fractions

EFFECT OF REPLACING SKIM MILK POWDER (SMP) WITH CHICKPEA FLOUR ON ICE MILK QUALITY

Impact of Carob Pods Powder on the Physical and Sensory Properties of Ice Cream

Use of Quinoa and Chia for Manufacturing Novel Soft-Serve Ice Milk and Ice Cream

Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.

The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream

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

Improving quality attributes and health benefits of ice milk