Properties of Yogurt Ice Cream Mixes and Resulting Frozen Products Prepared by Various Ratios of Ice Cream Mix to Yogurt

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Properties of Yogurt Ice Cream Mixes and Resulting Frozen Products Prepared by Various Ratios of Ice Cream Mix to Yogurt"
written by Douglas W. Olson, Charles Boeneke, Kayanush J. Aryana,
published by Food and Nutrition Sciences, Vol.12 No.12, 2021

has been cited by the following article(s):

[1]	Fat crystallization and physical characteristics of mung bean protein-based frozen whipped emulsions: Effect of lipophilic surfactants and quinoa hydrolysate
	Food Hydrocolloids, 2024

[2]	Influence of Hesperidin on the Physico-Chemical, Microbiological and Sensory Characteristics of Frozen Yogurt
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[3]	Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream
	Foods, 2023

[4]	Effect of Soursop Puree and Gum Arabic on the Sensory Properties of Non-Dairy Coconut Milk-Based Ice Cream
	Food and Nutrition Sciences, 2023

[1]	Effects of different processing methods on physicochemical and microbiological properties of kefir ice cream International Dairy Journal, 2025 DOI:10.1016/j.idairyj.2024.106111

[2]	Fat crystallization and physical characteristics of mung bean protein-based frozen whipped emulsions: Effect of lipophilic surfactants and quinoa hydrolysate Food Hydrocolloids, 2024 DOI:10.1016/j.foodhyd.2023.109297

[3]	Fat crystallization and physical characteristics of mung bean protein-based frozen whipped emulsions: Effect of lipophilic surfactants and quinoa hydrolysate Food Hydrocolloids, 2024 DOI:10.1016/j.foodhyd.2023.109297

[4]	LACTOSE-FREE ICE CREAM TECHNOLOGY BASED ON SECONDARY DAIRY RAW MATERIALS Food Science and Technology, 2023 DOI:10.15673/fst.v17i1.2564

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