نمایش نتایج جستجو برای
کلمات کلیدی: Frozen dessert
موارد یافت شده: 5
1 - Adaptive neuro-fuzzy inference system (ANFIS) simulation for predicting overall acceptability of ice cream (چکیده)2 - Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture (چکیده)
3 - Optimization of functional properties of three stabilizers and κ-carrageenan in ice cream and study of their synergism (چکیده)
4 - Effects of a novel stabilizer blend and presence of k-carrageenan on some properties of vanilla ice cream during storage (چکیده)
5 - Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality (چکیده)
