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

Impact of Taro Corms on Functional Low Fat Ice Cream Properties

PRODUCTION OF LOW-CALORIE ICE MILK

Evaluation Of Low Calories Ice Cream Properties Prepared By Using Fat Replacer And Sweetener

Inulin in Some Artichoke By-Products :Determination and Effects of Some Technological Processes Thereon

USING 0F JERUSALEM ARTICHOKE AND INULIN POWDER AS A FAT SUBSTITUTE FOR IMPROVING QUALITY OF BlFIDUM-ZABADY FERMENTED MILK

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

Impact of Etenia 457 and Sativoside on Ice Cream Properties

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

Impact of Artichoke Puree in Frozen Yoghurt with Encapsulated and Free Lactic Acid Bacteria