Application and functions of fat replacers in low-fat ice cream: A review-Reference-Cited by-同舟云学术

Application and functions of fat replacers in low-fat ice cream: A review

Published:2019-04 Issue: Volume:86 Page:34-40
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Akbari Mehdi^ORCID,Eskandari Mohammad Hadi^ORCID,Davoudi Zahra

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference55 articles.

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3. Textural analysis of fat reduced vanilla ice cream products;Aime;Food Research International,2001

4. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream;Akalin;Journal of Food Science,2008

5. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin;Akalin;European Food Research and Technology,2008

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