|
[1]
|
Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels
|
|
Food Hydrocolloids,
2024 |
|
|
|
|
[2]
|
The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey
|
|
Olejnik, G Polishchuk… - Foods,
2024 |
|
|
|
|
[3]
|
Industrial application of Natural Phycocyanin Edible Pigment isolated from Spirulina platensis in Preparation of fortified ice cream with emphasize on microbial …
|
|
Iranian journal of food science …,
2024 |
|
|
|
|
[4]
|
Application of Wheat and Its Constituents in Diverse Functional Food Products
|
|
Wheat Science,
2024 |
|
|
|
|
[5]
|
AVOCADO ICE CREAM
|
|
2024 |
|
|
|
|
[6]
|
Efecto modulador de la ingesta de amaranto sobre el microbioma intestinal de niños en estado de malnutrición
|
|
2024 |
|
|
|
|
[7]
|
Effect of atmospheric pin-to-plate cold plasma on oat protein: Structural, chemical, and foaming characteristics
|
|
International Journal of …,
2023 |
|
|
|
|
[8]
|
The Emulsion Stability, Antioxidant and Color L, a, b Content on Reduced Fat Mayonnaise Using Virgin Coconut Oil
|
|
Jurnal Ilmu dan Teknologi Hasil …,
2023 |
|
|
|
|
[9]
|
Application of fat replacers in dairy products: A review
|
|
Gawad,
2023 |
|
|
|
|
[10]
|
Functional Ice Cream: Chemistry, Characteristics, and Technology
|
|
The Chemistry of Milk and …,
2023 |
|
|
|
|
[11]
|
Sensory Applications in Ice Cream and Frozen Desserts
|
|
Sensory Profiling of Dairy Products,
2023 |
|
|
|
|
[12]
|
DETERMINATION of SENSORY ACCEPTABILITY of FUNCTIONAL ICE CREAM PRODUCED USING WHEY PROTEIN GEL and BLUEBERRY
|
|
INTERNATIONAL RESEARCH IN ENGINEERING SCIENCES III,
2023 |
|
|
|
|
[13]
|
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 |
|
|
|
|
[14]
|
Functional ice cream health benefits and sensory implications
|
|
Food Research International,
2022 |
|
|
|
|
[15]
|
Enhancement of extruded corn snacks with substitution of wheat germ, invaluable milling by‐product
|
|
Journal of Food Processing …,
2022 |
|
|
|
|
[16]
|
Study of the consistency of defrosted aerated fermented milk desserts by rheological methods
|
|
BIO Web of Conferences,
2022 |
|
|
|
|
[17]
|
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 |
|
|
|
|
[18]
|
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 …
|
|
วารสาร วิทยาศาสตร์ บูรพา,
2022 |
|
|
|
|
[19]
|
ВЛИЯНИЕ МИНОРНЫХ КОМПОНЕНТОВ МАСЛА ЗАРОДЫШЕЙ ПШЕНИЦЫ НА ПОТРЕБИТЕЛЬСКИЕ СВОЙСТВА МОРОЖЕНОГО ОБОГАЩЕННОГО
|
|
ПИЩЕВЫЕ ИННОВАЦИИ И …,
2021 |
|
|
|
|
[20]
|
ЗНАЧЕНИЕ РАЦИОНАЛЬНОЙ ОРГАНИЗАЦИИ ПИТАНИЯ В УСЛОВИЯХ ПАНДЕМИИ COVID-19
|
|
ПИЩЕВЫЕ ИННОВАЦИИ И …,
2021 |
|
|
|
|
[21]
|
Physicochemical and antioxidant properties of Ultrafiltrated white cheese fortified with microencapsulated of wheat germ extract by spray and freeze dryers
|
|
… and Innovation in …,
2021 |
|
|
|
|
[22]
|
Ice Cream Characteristic with Cured Egg Yolk Powder As Whipping Cream Replacer
|
|
2021 |
|
|
|
|
[23]
|
Effect of Oatmeal as a Fat Replacer on Physical Properties and Sensory Acceptance of Creamy Salad Dressing
|
|
2020 |
|
|
|
|
[24]
|
Functional Ice Cream Technology
|
|
2020 |
|
|
|
|
[25]
|
Use of enzyme modified sweet potato starch in formulation of ice cream
|
|
2020 |
|
|
|
|
[26]
|
Study of Low-Fat Ice Cream with The Substitution of Super Red Dragon (Hylocereus costaricensis) Fruit Peel
|
|
2019 |
|
|
|
|
[27]
|
Development of low-fat ice cream from goat milk incorporating whey protein concentrate
|
|
2019 |
|
|
|
|
[28]
|
Development of low-fat ice cream from goat milk incorporating whey protein concentrate.
|
|
Indian Journal of Small Ruminants,
2019 |
|
|
|
|
[29]
|
Cimin üzümü (Vitis vinifera L.) ve Kemah cevizi (Juglans regia L.) karışımı (Saruç) ile üretilen probiyotik (Saccharomyces boulardii) dondurmaların bazı kalite …
|
|
2019 |
|
|
|
|
[30]
|
Cimin üzümü (Vitis vinifera L.) ve Kemah cevizi (Juglans regia L.) karışımı (Saruç) ile üretilen probiyotik (Saccharomyces boulardii) dondurmaların bazı …
|
|
2019 |
|
|
|
|
[31]
|
Ruşeym ile zenginleştirilmiş sakızın fonksiyonel özelliklerinin belirlenmesi
|
|
2018 |
|
|
|
|
[32]
|
Utilization of Modified White Corn Starch in Producing Marshmallow Cream
|
|
2018 |
|
|
|
|
[33]
|
Physicochemical and Sensory Properties of Ice Cream Mix Using Different Whole Mill Grains
|
|
2016 |
|
|
|
|
[34]
|
Department of scientific and publishing activities
|
|
|
|
|
|
|
[35]
|
РАЗРАБОТКА ТЕХНОЛОГИИ ВЗБИТЫХ КИСЛОМОЛОЧНЫХ ДЕСЕРТОВ С УСОВЕРШЕНСТВОВАННЫМИ ПОТРЕБИТЕЛЬСКИМИ СВОЙСТВАМИ
|
|
|
|
|
|