Investigation of Physicochemical and Sensory Properties of Ice Cream Containing Different Concentrations of Sugar and White Mulberry Juice
Subject Areas :
food microbiology
L. Nateghi
1
(Associate Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.)
S. Paidari
2
(MSc Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
Received: 2022-01-26
Accepted : 2022-01-26
Published : 2022-04-01
Keywords:
References:
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