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

Use of Quinoa and Chia for Manufacturing Novel Soft-Serve Ice Milk and Ice Cream

Physicochemical and Sensory Properties of Ice Cream Mix Using Different Whole Mill Grains

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

EVALUATION OF SOME PROPERTIES OF GOAT YOGHURT ICE CREAM

Effect of Lablab Bean Milk Seeds on Chemical, Physicochemical, Sensory Evaluation and Microbiological Aspects of Ice Cream Mix

PHYISCO CHEMICAL, RHEOLOGICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF YOGHURT SUPPLEMENTED WITH BARLEY AND WHITE OAT FLOURS

Some Chemical and Physical Properties of Cereal Fermented Milk Product

INCORPORATION OF BARLEY WHOLE MEAL IN SOME DAIRY AND FOOD PRODUCTS

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