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

Functional Properties of Chia Seed Mucilage Supplemented In Low Fat Yoghurt

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

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

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

Production of Functional Ice Milk Supplemented with Watermelon Seeds Embryonic Leaves Powder

Preparing and Evaluating a Caseinate-Based M. Oleifera Seed Oil Nanoemulsion to be Incorporated into Functional Ice Cream

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

Functional low-fat frozen yoghurt with carrot puree and orange juice

Chia gel as fat substitute for producing low fat cake