Keywords = Low fat ice cream
| Number of Articles: 4 | ||
| 1 | Using Psyllium Husk Powder as Fat Replacer and Stabilizer to Improve Low Fat Ice Cream Properties | |
| Volume 15, Issue 1, January 2024, Page 1-6 | ||
| safaa M. Mokbel; Kholoud I. Blassy; A. M. Abdeldaiem | ||
| 2 | Low Fat Ice Cream with Using Orange Juice or Its By-Products as Sustainable Functional Ingredient | |
| Volume 8, Issue 1, June 2021, Page 1-12 | ||
| Khalil, R.A.M. Amira M. El-Kholy and Doaa H. Mohamed | ||
| 3 | Utilization of Buttermilk in Low Fat Ice Cream Making | |
| Volume 1, Issue 1, December 2014, Page 11-18 | ||
| Amira El-Kholy; A. Abou El-Nour; M. El-Safty; Safaa Mokbel | ||
| 4 | INCORPORATION OF MILK PROTEIN CONCENTRATE (MPC) AND WHEY PROTEIN CONCENTRATE (WPC) IN THE BLEND OF LOW FAT ICE CREAM | |
| Volume 32, Issue 9, September 2007, Page 7489-7502 | ||
| T. El-Nemr; M. El-Ghannam; N. Diab | ||
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