Investigation of the Chemical, Textural and Sensory Properties of Some Fruit Puree Added Ice Cream
Introduction: The aim of this study was to investigate the chemical, textural and sensory properties of some fruit-added ice creams. Methods: For this purpose, 6% fruit puree (blackberry, raspberry, kiwi, banana, and sour cherry) added to the ice cream formulation and the produced ice creams were st...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Mashhad University of Medical Sciences
2020-12-01
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| Series: | Journal of Fasting and Health |
| Subjects: | |
| Online Access: | https://jnfh.mums.ac.ir/article_17069_8d50c28d1f0644ddc773686e77333ffb.pdf |