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

Production and Evaluation of Soft Sheep's Milk Cheese Analogues Supplemented With Quinoa Seed Flour and Xanthan Gum

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

Functional Properties of Chia Seed Mucilage Supplemented In Low Fat Yoghurt

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

Production of Greek yoghurt with quinoa flour

Improving quality attributes and health benefits of ice milk

CHARACTERIZATION, NUTRITIONAL AND FUNCTIONAL PROPERTIES OF QUINOA FLOUR AND ITS PROTEIN ISOLATE

Rheological and physicochemical properties of chia (Salvia hispanica L.) low fat sugar free ice milk.

Improving the Quality of Low-Fat Ice Cream Using Some Fat Replacers