The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream
Author:
Funder
Zarrin-Ghazal Co.
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference12 articles.
1. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin;Akalin;European Food Research and Technology,2008
2. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream;Akin;Food Chemistry,2007
3. Ice cream;Berger,1990
4. Production of functional probiotic,and synbiotic ice creams;Di Criscio;Journal of Dairy Science,2010
5. Technological functionality of inulin and oligofructose;Franck;British Journal of Nutrition,2002
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