نمایش نتایج جستجو برای
کلمات کلیدی: ice cream
موارد یافت شده: 20
1 - Evaluation of Microbial Quality of Traditional Ice Cream Sold Openly in Sari City (چکیده)2 - Licorice extract/whey protein isolate/sodium alginate ternary complex-based bioactive food foams as a novel strategy to substitute fat and sugar in ice cream (چکیده)
3 - Production of Functional Ice Cream Fortified by Immunoglobulin Y against Escherichia coli O157:H7 and Helicobacter Pylori (چکیده)
4 - Production of synbiotic ice-creams with Lactobacillus brevis PML1 and inulin: functional characteristics, probiotic viability, and sensory properties (چکیده)
5 - Application of jaban watermelon exocarp powder in low‐calorie ice cream formulation and evaluation of its physicochemical, rheological, and sensory properties (چکیده)
6 - Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks (چکیده)
7 - Oral Immunotherapy Using Probiotic Ice Cream Containing Recombinant Food-Grade Lactococcus lactis Which Inhibited Allergic Responses in a BALB/c Mouse Model (چکیده)
8 - Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream (چکیده)
9 - Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers (چکیده)
10 - Survival of male‐specific coliphage (MS2) as a surrogate for enteric viruses in the production process of traditional ice cream (چکیده)
11 - Rheological and sensory properties of fat reduced vanilla ice creams containing milk protein concentrate (MPC) (چکیده)
12 - The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream (چکیده)
13 - Predicting Total Acceptance of Ice Cream Using Artificial Neural Network (چکیده)
14 - Rheological Characterization and Sensory Evaluation of a Typical Soft Ice Cream Made with Selected Food Hydrocolloids (چکیده)
15 - 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)
16 - Rheological and Sensory Properties of a Typical Soft Ice cream as Influenced by Selected Food Hydrocolloids (چکیده)
17 - Effect of some food hydrocolloids on the rheological properties of typical soft ice cream (چکیده)
18 - Effect of Lallemantia royleana (Balangu) seed, salep and carboxymethylcellulose gums on the characteristics of ice cream (چکیده)
19 - Effect of Lallemantia royleana (Balangu) seed, salep and carboxymethylcellulose gums on the characteristics of ice cream (چکیده)
20 - Study of Ice Cream Freezing process after Treatment with Ultrasound (چکیده)
