Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan

Author:

Abdel-Haleem Amal M. H.,Awad R. A.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference75 articles.

1. Abdalla KS, Abdallah M, Fahmy AH (2008) Development of Egyptian barley with HMW-GS Dy10 gene of wheat. Arab J Biotechnol 11:59–168

2. Abdullah M, Saleem AM, Zubair H, Saeed HM, Kousar S, Shahid M (2003) Effect of skim milk in soymilk blend on the quality of ice cream. Pak J Nut 2:305–311

3. Abou Zeid NA, Zedan AN, El-Sisi AS, Ali AOM (2015) Effect of replacing skim milk powder (SMP) with chickpea flour on ice milk quality. Minufiya J Agric 40:1–14

4. Adapa S, Dingeldein H, Schmidt KA, Herald TJ (2000) Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers. J Dairy Sci 83:2224–2229. doi: 10.3168/jds.S0022-0302(00)75106-X

5. Ahanian B, Pourahmad R, Mirahmadi F (2014) Effect of substituting soy milk instead of skim milk on physicochemical and sensory properties of sesame ice cream. Advances Enviro Biol 8:9–16

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