Food and Nutrition Sciences

Vol.9 No.8(2018), Paper ID 86698, 13 pages

DOI:10.4236/fns.2018.98071

 

Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Properties of Ice Cream

 

Mohamed F. Y. Hassan, Hassan Barakat

 

Department of Dairy Science, Faculty of Agriculture, Sohag University, Sohag, Egypt
Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraidah, Kingdom of Saudi Arabia
Department of Food Technology, Faculty of Agriculture, Benha University, Benha, Egypt

 

Copyright © 2018 Mohamed F. Y. Hassan, Hassan Barakat et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


Hassan, M. and Barakat, H. (2018) Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Properties of Ice Cream. Food and Nutrition Sciences, 9, 969-982. doi: 10.4236/fns.2018.98071.

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