A novel functional reduced fat ice cream produced with pea protein isolate instead of milk powder-Reference-Cited by-同舟云学术

A novel functional reduced fat ice cream produced with pea protein isolate instead of milk powder

Published:2021-08-30 Issue:11 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Guler‐Akin Mutlu B.¹^ORCID,Avkan Firdevs²,Akin Musa S.¹

Affiliation:

1. Department of Food Engineering Harran University Engineering Faculty Şanlıurfa Turkey

2. Department of Food Engineering Gaziantep University Engineering Faculty Şanlıurfa Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15901

Reference35 articles.

1. Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream

2. Effect of substituting soy milk instead of skim milk on physicochemical and sensory properties of sesame ice cream;Ahanian B.;Indian Journal of Scientific Research,2014

3. Textural analysis of fat reduced vanilla ice cream products

4. Influence of soy protein isolate on physical and sensory properties of ice cream;Akesowan A.;Thai Journal of Agricultural Science,2009

5. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream

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