نمایش نتایج جستجو برای
موضوع : علوم و صنایع غذایى
زبان مقاله: انگلیسی
کلمات کلیدی: cream
موارد یافت شده: 9
1 - Study of Ice Cream Freezing process after Treatment with Ultrasound (چکیده)2 - Effect of Lallemantia royleana (Balangu) seed, salep and carboxymethylcellulose gums on the characteristics of ice cream (چکیده)
3 - Effect of Lallemantia royleana (Balangu) seed, salep and carboxymethylcellulose gums on the characteristics of ice cream (چکیده)
4 - Effect of some food hydrocolloids on the rheological properties of typical soft ice cream (چکیده)
5 - Rheological and Sensory Properties of a Typical Soft Ice cream as Influenced by Selected Food Hydrocolloids (چکیده)
6 - 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)
7 - Rheological Characterization and Sensory Evaluation of a Typical Soft Ice Cream Made with Selected Food Hydrocolloids (چکیده)
8 - The effect of adding enzyme-modified cheese on sensory and texture properties of low- and high-fat cream cheeses (چکیده)
9 - Predicting Total Acceptance of Ice Cream Using Artificial Neural Network (چکیده)