Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Effect of Partial Fat Replacement by Whey Protein, Oat, Wheat Germ and Modified Starch on Sensory Properties, Viscosity and Antioxidant Activity of Reduced Fat Ice Cream"
written by Samir A. Salem, Essam M. Hamad, Ihab S. Ashoush,
published by Food and Nutrition Sciences, Vol.7 No.6, 2016
has been cited by the following article(s):
  • Google Scholar
  • CrossRef
[1] Functional ice cream health benefits and sensory implications
Food Research International, 2022
[2] Enhancement of extruded corn snacks with substitution of wheat germ, invaluable milling by‐product
Journal of Food Processing …, 2022
[3] Study of the consistency of defrosted aerated fermented milk desserts by rheological methods
BIO Web of Conferences, 2022
[4] Effects of Whey Protein Isolate and Soy Protein Isolate as Fat Replacers on the Physicochemical and Sensory Properties of Low-Fat Chocolate Ice Cream
Burapha Science Journal, 2022
[5] ผล ของ การ ใช้ เว ย์ โปรตีน ไอ โซ เลท และ ซอย โปรตีน ไอ โซ เลท เป็น สาร ทดแทน ไขมัน ต่อ คุณสมบัติ ทาง เคมี กายภาพ และ คุณสมบัติ ทาง ประสาท สัมผัส ของ ไอศกรีม ช็อค โก แล …
วารสาร วิทยาศาสตร์ บูรพา, 2022
[6] ВЛИЯНИЕ МИНОРНЫХ КОМПОНЕНТОВ МАСЛА ЗАРОДЫШЕЙ ПШЕНИЦЫ НА ПОТРЕБИТЕЛЬСКИЕ СВОЙСТВА МОРОЖЕНОГО ОБОГАЩЕННОГО
ПИЩЕВЫЕ ИННОВАЦИИ И …, 2021
[7] ЗНАЧЕНИЕ РАЦИОНАЛЬНОЙ ОРГАНИЗАЦИИ ПИТАНИЯ В УСЛОВИЯХ ПАНДЕМИИ COVID-19
ПИЩЕВЫЕ ИННОВАЦИИ И …, 2021
[8] Ice Cream Characteristic with Cured Egg Yolk Powder As Whipping Cream Replacer
2021
[9] Effect of Oatmeal as a Fat Replacer on Physical Properties and Sensory Acceptance of Creamy Salad Dressing
2020
[10] Functional Ice Cream Technology
2020
[11] Use of enzyme modified sweet potato starch in formulation of ice cream
2020
[12] Study of Low-Fat Ice Cream with The Substitution of Super Red Dragon (Hylocereus costaricensis) Fruit Peel
2019
[13] Development of low-fat ice cream from goat milk incorporating whey protein concentrate
2019
[14] Development of low-fat ice cream from goat milk incorporating whey protein concentrate.
Indian Journal of Small Ruminants, 2019
[15] Cimin üzümü (Vitis vinifera L.) ve Kemah cevizi (Juglans regia L.) karışımı (Saruç) ile üretilen probiyotik (Saccharomyces boulardii) dondurmaların bazı kalite …
2019
[16] Ruşeym ile zenginleştirilmiş sakızın fonksiyonel özelliklerinin belirlenmesi
2018
[17] Utilization of Modified White Corn Starch in Producing Marshmallow Cream
2018
[18] Physicochemical and Sensory Properties of Ice Cream Mix Using Different Whole Mill Grains
2016
[19] DETERMINATION of SENSORY ACCEPTABILITY of FUNCTIONAL ICE CREAM PRODUCED USING WHEY PROTEIN GEL and BLUEBERRY
Free SCIRP Newsletters
Copyright © 2006-2024 Scientific Research Publishing Inc. All Rights Reserved.
Top