نمایش نتایج جستجو برای
کلمات کلیدی: Ice cream
موارد یافت شده: 12
1 - Evaluation of Microbial Quality of Traditional Ice Cream Sold Openly in Sari City (چکیده)2 - Production of Functional Ice Cream Fortified by Immunoglobulin Y against Escherichia coli O157:H7 and Helicobacter Pylori (چکیده)
3 - Application of jaban watermelon exocarp powder in low‐calorie ice cream formulation and evaluation of its physicochemical, rheological, and sensory properties (چکیده)
4 - Oral Immunotherapy Using Probiotic Ice Cream Containing Recombinant Food-Grade Lactococcus lactis Which Inhibited Allergic Responses in a BALB/c Mouse Model (چکیده)
5 - Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream (چکیده)
6 - Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers (چکیده)
7 - Survival of male‐specific coliphage (MS2) as a surrogate for enteric viruses in the production process of traditional ice cream (چکیده)
8 - The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream (چکیده)
9 - Predicting Total Acceptance of Ice Cream Using Artificial Neural Network (چکیده)
10 - The effect of Lallemantia royleana (Balangu) seed, palmate‐tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream (چکیده)
11 - Effect of some food hydrocolloids on the rheological properties of typical soft ice cream (چکیده)
12 - Study of Ice Cream Freezing process after Treatment with Ultrasound (چکیده)
