Food and Nutrition Sciences

Vol.5 No.4(2014), Paper ID 42783, 7 pages

DOI:10.4236/fns.2014.54047

 

Impact of Using Stevia on Physicochemical, Sensory, Rheology and Glycemic Index of Soft Ice Cream

 

Mohammad Alizadeh, Maryam Azizi-Lalabadi, Sorayya Kheirouri

 

Department of Nutrition and Diet Therapy, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
Department of Food Sciences and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
Department of Community Nutrition, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.

 

Copyright © 2014 Mohammad Alizadeh, Maryam Azizi-Lalabadi, Sorayya Kheirouri 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


M. Alizadeh, M. Azizi-Lalabadi and S. Kheirouri, "Impact of Using Stevia on Physicochemical, Sensory, Rheology and Glycemic Index of Soft Ice Cream," Food and Nutrition Sciences, Vol. 5 No. 4, 2014, pp. 390-396. doi: 10.4236/fns.2014.54047.

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