The use of Transglutaminase and Gallic acid as Stabilizers and Thickeners in the Production of Ice cream

Articles in Press, Accepted Manuscript, Available Online from 19 March 2024

10.22101/jrifst.2024.418256.1520

Zena Kadhim Al-Younisa; Raqad R.Al-Hatim; Sheren Fadhal Abbas; Ammar B. Altemimi; Mohammad Ali Hesarinejad; Mohamed Ibrahim Younis; Tarek Gamal Abedelmaksoud

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Investigation the Effects Using Arvaneh Plant Extract on Quality Attributes of Ice cream

Volume 12, Issue 3, December 2023, Pages 343-354

10.22101/JRIFST.2023.376105.1419

Mohammad Reza Radnia; Elham Mahdian; Ali Mohammadi Sani; Mohammad Ali Hesarinejad

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A Comparison of Physicochemical and Sensory Characteristics of Ice Cream made from Cow's Milk, Soy Milk, or their Mix Powder

Volume 9, Issue 1, May 2020, Pages 73-84

10.22101/JRIFST.2020.184654.1091

Abdolreza Mirchouli Borazgh; Mostafa Mazaheri Tehrani; Seyed Ali Mortazavi; Seyed Mohammad Ali Razavi

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Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12

Volume 3, Issue 2, August 2014, Pages 115-128

10.22101/JRIFST.2014.08.23.322

Elham Mahdian; Masoomeh Mehraban Sangeatash; Reza Karazhian; Tahereh Vaghei

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Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea

Volume 1, Issue 1, May 2012, Pages 23-38

10.22101/JRIFST.2012.05.21.113

S.S. Amiri Aghdaei; M. Aalami; R. Rezaei; M. Dadpour; M. Khomeiri

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