Rheological quality and stability of yog-ice cream with added inulin

G. El-Nagar; G. Clowes; CM Tudorica; V. Kuri; C. S. Brennan

doi:10.1046/j.1471-0307.2002.00042.x

Rheological quality and stability of yog-ice cream with added inulin

G. El-Nagar, G. Clowes, CM Tudorica, V. Kuri, C. S. Brennan^*

^*Corresponding author for this work

School of Biological and Marine Sciences

Zagazig University

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	89-93
Number of pages	0
Journal	International Journal of Dairy Technology
Volume	55
Issue number	2
DOIs	https://doi.org/10.1046/j.1471-0307.2002.00042.x
Publication status	Published - 2002

Keywords

dietary fibre
frozen yogurt
ice-cream
low-fat products
rheology
texture

Access to Document

10.1046/j.1471-0307.2002.00042.x

Cite this

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title = "Rheological quality and stability of yog-ice cream with added inulin",

keywords = "dietary fibre, frozen yogurt, ice-cream, low-fat products, rheology, texture",

author = "G. El-Nagar and G. Clowes and CM Tudorica and V. Kuri and Brennan, {C. S.}",

year = "2002",

doi = "10.1046/j.1471-0307.2002.00042.x",

language = "English",

volume = "55",

pages = "89--93",

journal = "International Journal of Dairy Technology",

issn = "1364-727X",

publisher = "Wiley-Blackwell",

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T1 - Rheological quality and stability of yog-ice cream with added inulin

AU - El-Nagar, G.

AU - Clowes, G.

AU - Tudorica, CM

AU - Kuri, V.

AU - Brennan, C. S.

PY - 2002

Y1 - 2002

KW - dietary fibre

KW - frozen yogurt

KW - ice-cream

KW - low-fat products

KW - rheology

KW - texture

U2 - 10.1046/j.1471-0307.2002.00042.x

DO - 10.1046/j.1471-0307.2002.00042.x

M3 - Article

SN - 1364-727X

VL - 55

SP - 89

EP - 93

JO - International Journal of Dairy Technology

JF - International Journal of Dairy Technology

IS - 2

ER -