Rheological, physical, and sensory properties of non‐fat ice creams as affected by selected fat replacers
Parisa Poursani, Seyed Mohammad Ali Razavi, Mostafa Mazaheri Tehrani, Fatemeh Javidi
Topics & Concepts
Ice creamFood scienceRheologySensory systemChemistryFat substitutePsychologyMaterials scienceComposite materialCognitive psychologyFreezing and Crystallization ProcessesFood Chemistry and Fat AnalysisMeat and Animal Product Quality