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Rheological,physical, and sensory properties of non-fat ice creams as affected by selected fat replacers |
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| Authors: | Parisa Poursani Seyed M A Razavi Mostafa Mazaheri Tehrani Fatemeh Javidi |
| Affiliation: | 1. Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran;2. Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
Contribution: Methodology, Resources;3. Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran Contribution: Methodology, Validation, Writing - original draft |
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