Dairy ingredients replaced with vegan alternatives: valorisation of ice cream-Reference-Cited by-同舟云学术

Dairy ingredients replaced with vegan alternatives: valorisation of ice cream

Published:2022-07-02 Issue:9 Volume:57 Page:5820-5826
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Anwar Saba¹^ORCID,Baig Mirza Aziz¹,Syed Qamar Abbas¹^ORCID,Shukat Rizwan¹,Arshad Mehwish¹^ORCID,Asghar Hafiza Anam¹,Arshad Muhammad Kamran¹^ORCID

Affiliation:

1. National Institute of Food Science and Technology Faculty of Food Nutrition and Home Sciences, University of Agriculture Faisalabad Faisalabad Pakistan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15895

Reference33 articles.

1. Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk

2. Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream

3. Rheological, Physico-chemical and Sensorial Properties of Ice Cream Made with Powdered Form with Low Energetic Value and High Content of Prebiotic Fibers

4. Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume

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