Development of camel and cow's milk, low‐fat frozen yoghurt incorporated with Qodume Shahri ( Lepidium perfoliatum ) and cress seeds ( Lepidium sativum ) gum: Flow behavior, textural, and sensory attributes' assessment-Reference-Cited by-同舟云学术

Development of camel and cow's milk, low‐fat frozen yoghurt incorporated with Qodume Shahri ( Lepidium perfoliatum ) and cress seeds ( Lepidium sativum ) gum: Flow behavior, textural, and sensory attributes' assessment

Published:2021-01-21 Issue:3 Volume:9 Page:1640-1650
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Azari‐Anpar Mojtaba¹²,Khomeiri Morteza³,Daraei Garmakhany Amir⁴^ORCID,Lotfi‐Shirazi Sorour¹

Affiliation:

1. Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran

2. Université Claude Bernard Lyon 1 ISARA Lyon Univ Lyon Bourg en Bresse France

3. Department of Food Science & Technology Gorgan University of Agricultural Sciences & Natural Resources Gorgan Iran

4. Department of Food Science and Technology Tuyserkan Faculty of Engineering & Natural Resources Bu‐Ali Sina University Hamedan Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2139

Reference45 articles.

1. Studies on the production of ice cream from camel milk products;Abu‐Lehia I. H.;Australian Journal of Dairy Technology,1989

2. Effect of camel milk on glycemic control and insulin requirement in patients with type 1 diabetes: 2-years randomized controlled trial

3. Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream

4. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin

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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