'Chemical, nutritional, and sensory properties of ice cream incorporate varying amounts of Avocado (Persea americana) or Papaya (Carica papaya) fruit pulps'

QUALITY OF ICE MILK SUPPLEMENTED WITH MANGO'S PEELS POWDER

Improving quality attributes and health benefits of ice milk

Effect of Adding Avocado on Chemical Physical, Rheological Properties and Bioactive Compounds of Avocado Cake

QUALITY OF CHOCOLATE ICE MILK SUPPLEMENTED WITH DRIED BLACK GRAPE POMACE

Enhancing The Functional Properties and Nutritional Quality of Ice Milk with Sebesten Fruits (Cordia myxa L.)

IMPACT OF REPLACEMENT MILK FAT WITH VEGETABLE OILS ON THE QUALITY OF ICE CREAM

Making Ice Cream Fortified with Sapota Fruit Pulp as a Functional Dairy Product

Impact of Taro Corms on Functional Low Fat Ice Cream Properties

EFFECT OF PARTIAL SUBSTITUTION OF SUPPLEMENTARY SKIM MILK POWDER WITH DEFATTED APRICOT KERNEL POWDER ON THE QUALITY OF ICE CREAM AND YOGHURT