@article{db95b651771e49ef843e0c939b7279db,
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",
number = "2",
}