Making ice cream with natural sweetener stevia: Formulation and characteristics-Reference-Cited by-同舟云学术

Making ice cream with natural sweetener stevia: Formulation and characteristics

Published:2023-12 Issue:2 Volume:3 Page:100309
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Ahmed Khondoker Shahin,Anwarul Hasan G.  M.  M.,Satter Mohammed A.,Sikdar Kiron

Funder

Bangladesh Council of Scientific and Industrial Research

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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3. Prevalence of diabetes and pre-diabetes in Bangladesh: A systematic review and meta-analysis;Akhtar;BMJ Open,2020

4. Effects of inulin and sugar levels on the viability of yoghurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream;Akin;Food Chemistry,2007

5. Group education and nurse-telephone follow-up effects on blood glucose control and adherence to treatment in type 2 diabetes patients;Aliha;International Journal of Preventive Medicine,2013

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1. Development and Characterization of a Functional Ice Cream from Sheep Milk Enriched with Microparticulated Whey Proteins, Inulin, Omega-3 Fatty Acids, and Bifidobacterium BB-12®;Dairy;2024-02-01

2. The Identity and Mineral Composition of Natural, Plant-Derived and Artificial Sweeteners;Molecules;2023-09-14