Production of Functional Ice Cream Using Camel Milk Fat Fractions

This work aims to examine the quality features of functional cam-el ice cream (8% fat) prepared by replacing the cream with a solid milk fat fraction (SMF), a liquid milk fat fraction (LMF) and LMF: SMF (2:1 v/v) in the ice cream mixtures. All samples were assessed for their physiochemical and rheol...

全面介紹

書目詳細資料

發表在:	Arab Universities Journal of Agricultural Sciences
Main Authors:	Alaa Abutaha, Gehan Hussein, Marwa Desouky, Rezk Awad
格式:	Article
語言:	阿拉伯语
出版:	The Union of Arab Universities 2023-06-01
主題:	ice cream camel milk fat fractions physicochemical properties sensory properties
在線閱讀:	https://ajs.journals.ekb.eg/article_288346_941dbbc3138dc51b271dc5d72cd31683.pdf