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Keywords =
inulin
Number of Articles:
7
1
Physicochemical and Sensory Properties of Low-Fat Ice Cream Made with Inulin and Maltodextrin as Fat Replacers. الخواص الفيزيائية والکيميائية والحسية للمثلجات القشدية منخفضة الدهن المصنعة من الإنيولين والمالتودکسترين کبدائل للدهن
Volume 11, Issue 6, June 2020, Page
151-156
H. A. Ateteallah; A. A. Abd-Alla; A. H. Ateteallah; Noha A. Hassan
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851.18 K
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2
Impact of Dietary Fibers and Starter Type on Kariesh Cheese Properties
Volume 9, Issue 9, September 2018, Page
305-311
W. S. Abu Elmagd; M. M. Abo-Srea; Tahra M. A. A.
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366.81 K
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3
Influence of Adding Inulin as a Fat Replacer on the Characteristics of Yoghurt
Volume 9, Issue 1, January 2018, Page
13-17
Manal Khodear; Abeer Zayan; A. A. Tammam; M. A. Mohran
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240.09 K
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4
Properties of Bio-Fermented Milk as Influenced with the Addition of Chicory (Cichorium intybus L) Roots Powder
Volume 8, Issue 7, July 2017, Page
309-314
T. G. Abd El-sattar; M. M. Abo-Srea; T. H. EL-Sawah
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267.69 K
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5
IMPROVE MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF KARIESH CHEESE
Volume 7, Issue 1, January 2016, Page
1-9
Ragia O. Y. Mohamed
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693.72 K
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6
EFFECT OF USING ARTICHOKE AS A SOURCE OF INULIN ON LOW CALORIE ICE CREAM QUALITY
Volume 6, Issue 12, December 2015, Page
725-734
Karima Abo El Enien; Magda Abd El Aziz; W. I. A. Nasr
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295.3 K
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7
THE USE OF INULIN AS A DIETARY FIBER IN THE PRODUCTION OF SYNBIOTIC UF-SOFT CHEESE
Volume 4, Issue 12, December 2013, Page
663-677
Azza El-Baz
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865.41 K
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