In this research, in the preparation of ice cream, cow's milk and/or soy milk at a ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 were substituted. Then, characteristics such as pH, viscosity, overrun, melt resistance and sensory properties were tested. The results indicated that by...
Author(s) : Borazgh, A. M.; Tehrani, M. M.; Mortazavi, S. A.; Razavi, S. M. A.
Publisher : Research Institute of Food Science and Technology, Mashhad, Iran
Journal article : Journal of Research and Innovation in Food Science and Technology 2020 Vol.9 No.1 pp.Fa73-Fa84 ref.24