Work

Effects of Fat Replacers and Stabilizers on Rheological, Physicochemical and Sensory Properties of Reduced-fat Ice Cream

Year: 2013

Type: article

Authors: Elham Mahdian, R Karazhian

Institutions: Islamic Azad University Quchan, Academic Center for Education, Culture and Research

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2165486873

FWCI: 2.635

Cites: 35

Cited by: 55

Related to: 10