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Nutritional and Sensory Evaluation of Novel Ice Cream Products Formulated From Kunu-Zaki Fortified with Fruit Pulp

机译：用水果纸浆的Kunu-Zaki制定的新型冰淇淋产品的营养和感官评价

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Ogo Ogo; Bai Emmanuella; Efiong Esienanwan; Enenche Daniel;
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年度 2021
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1. Nutritional and Sensory Evaluation of Novel Ice Cream Products Formulated From Kunu-Zaki Fortified with Fruit Pulp [J] . Ogo Ogo, Bai Emmanuella, Efiong Esienanwan, Food and Nutrition Sciences . 2021,第5期

机译：用水果纸浆的Kunu-Zaki制定的新型冰淇淋产品的营养和感官评价
2. Nutritional and Sensory Evaluation of Novel Ice Cream Products Formulated From Kunu-Zaki Fortified with Fruit Pulp [J] . Ogo Ogo, Bai Emmanuella, Efiong Esienanwan, 食品与营养科学（英文） . 2021,第005期

机译：用水果纸浆的Kunu-Zaki制定的新型冰淇淋产品的营养和感官评价
3. SENSORY PROPERTIES AND NUTRITIONAL QUALITY OF NUTMILK ICE CREAMS FORTIFIED WITH CARROT JUICE [J] . PRAJAKTA J. NANDE The Indian Journal of Nutrition and Dietetics . 2013,第8期

机译：胡萝卜汁强化的坚果奶冰淇淋的感官特性和营养品质
4. REPLACEMENT OF ANIMAL ORIGIN FATS IN DAIRY PRODUCTS FOR HIGH NUTRITIONAL VALUE NOVEL FOODS. ICE CREAM WITH OLIVE OIL [C] . G. Siragakis, R.Tontou, V.Evangelou Πανελληνιο Συνεδριο ΤροΦιμων . 2012

机译：高营养价值新型食品在乳制品中的动物脂肪替代品。橄榄油冰淇淋
5. Sensory Evaluation and Quality Indicators of Nutritionally Enhanced Egg Product with Omega-3 Rich Oils. [D] . Sedoski, Helenia Dawn. 2011

机译：富含Omega-3油脂的营养增强型蛋制品的感官评估和质量指标。
6. Production and evaluation of mineral and nutrient contents chemical composition and sensory properties of ice creams fortified with laboratory-prepared peach fibre [O] . Filiz Yangılar 2016

机译：实验室制备的桃纤维强化的冰淇淋的矿物质和营养成分化学成分和感官特性的生产和评估
7. Making Ice Cream Fortified with Sapota Fruit Pulp as a Functional Dairy Product [O] . W. Nasr 2021

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Nutritional and Sensory Evaluation of Novel Ice Cream Products Formulated From Kunu-Zaki Fortified with Fruit Pulp

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