Impact of watermelon seed flour on the physico-chemical and sensory characteristics of ice cream-Reference-Cited by-同舟云学术

Impact of watermelon seed flour on the physico-chemical and sensory characteristics of ice cream

Published:2017-03-16 Issue:6 Volume:41 Page:e13297
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Qayyum Aqsa¹,Huma Nuzhat²,Sameen Aysha²,Siddiq Asma²,Munir Masooma¹

Affiliation:

1. National Agricultural Research Center; Food Science and Product Development Institute; Islamabad Pakistan

2. National Institute of Food Science and Technology, University of Agriculture; Faisalabad Pakistan

Funder

National Institute of Food Science and Technology, University of Agriculture, Faisalabad

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13297/fullpdf

Reference41 articles.

1. Evaluation of some dairy blends for diabetic ice cream;Abdou;Egyptian Journal of Dairy Science,1996

2. A review. Mechanisms of ice crystallization and recrystallization in ice cream;Adapa;Food Review International,2000

3. Effect of combined stabilizers containing konjac flour and k-carrageenan on ice cream;Akesowan;au J.T,2008

4. Physical and sensory characteristics of fat reduced yog-ice cream as influenced by fat replacers;Akini;Journal of the Faculty of Agriculture HR.U,2009

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