Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin

Making Low-Fat Butter Spread- Like Enriched with Oat's and Barley's Milk

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

Functional Low and Free-Fat Fermented Milk Drink Supplemented with Oats

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

Impact of Taro Corms on Functional Low Fat Ice Cream Properties

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

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

Functional Low-Fat Frozen Yoghurt with Carrot (Dascus carota L.) Puree

A STUDY ON IMPROVING THE FUNCTIONAL PROPERTIES OF CREAM