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نمایش تعداد 1-10 از 59
The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert
سال: 2011
خلاصه:
The effect of adding date syrup (0%, 25% and 50% as sugar replacement) and guar gum (0%, 0.1%,
0.2% and 0.3% as fat replacement) was examined in respect of physicochemical, rheological and sensory
properties ...