Physicochemical, Sensory, Rheological Properties and Glycemic Index of Fresh Date Ice Cream
Mohammad Alizadeh, Maryam Azizi-lalabadi & Sorayya Kheirvari · Journal of Scientific Research and Reports · 2013
Aim: The aim of this study was to formulate and develop a low calorie and low glycemic index (GI) soft ice cream by using mixture of sucrose and date. Methods: Five different formulations of ice cream were produced by using different proportions of sucrose and date. Physicochemic...
Open access
Research Article
10.9734/JSRR/2014/7178