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

Functional Low Fat Fruit Yoghurt

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

Preparation of Functional Frozen-Yoghurt Using Fat Replacer and Sweetener Substitutes

QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT

Functional Properties of Yoghurt Fortified with Fruits Pulp

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

Functional Yoghurt Beverages Fortified with Different Sorts of Carrot Products

Properties of Low Fat Bio-frozen Yoghurt Fortified with Extract and Powder of Pomegranate Peel (<i>Punica ganatum</i> L.)

Improving Characteristics of Frozen Yogurt Enriched with Loquat Leaves Extract