Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent

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Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt

(2012) Rahil Rezaei et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh

(2011) D. Sun-Waterhouse et al.   FOOD RESEARCH INTERNATIONAL

Application and Functions of Stabilizers in Ice Cream

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Resistant starch as prebiotic: A review

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Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

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Resistant starch as functional ingredient: A review

(2010) E. Fuentes-Zaragoza et al.   FOOD RESEARCH INTERNATIONAL

Study of oil uptake and some quality attributes of potato chips affected by hydrocolloids

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Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena

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Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream

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