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A Novel Dairy Fermented Frozen Dessert with Honey and Pomegranate Juice: Physicochemical, Rheological and Sensory Properties

机译：一种新型乳制品发酵冷冻甜点，蜂蜜和石榴汁：物理化学，流变和感官属性

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Alexandros Petridis; Dimitris Petridis; Georgia Dimitreli;
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年度 2020
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1. Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert [J] . Aboulfazli Fatemeh, Baba Ahmad Salihin, Misran Misni International Journal of Dairy Technology . 2016,第1期

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2. Effect of pomegranate juice and fir honey addition on the rheological and sensory properties of kefir-type products differing in their fat content [J] . Dimitreli Georgia, Petridis Dimitris, Kapageridis Nikolaos, LWT-Food Science & Technology . 2019,第期

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3. The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert. [J] . Milani E, Koocheki A. International Journal of Dairy Technology . 2011,第1期

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4. RHEOLOGICAL BEHAVIOUR OF CARBOXYMETHYL CELLULOSE DAIRY DESSERTS WITH DIFFERENT FAT CONTENT [C] . S. Bayarri, E. Costell Gums and Stabilisers for the Food Industry Conference . 2008

机译：不同脂肪含量的羧甲基纤维素乳制品乳制品的流变行为
5. Propiedades Fisico-quimicas De Un Postre Congelado Elaborado Con Aislado De Suero De Leche Y Leche =Physicochemical qualities of a frozen dessert made with Milk Whey Protein Isolate and Milk [D] . Rivera, Por Arnaldo Jesús Rodriquez. 2017

机译：用乳清乳清和牛奶制成的冷冻甜点的物理化学性质=用牛奶乳清蛋白孤立和牛奶制成的冷冻甜点的物理化学品质
6. Physicochemical and Rheological Properties of a Dairy Dessert Enriched with Chickpea Flour [O] . Victoria Guadalupe Aguilar-Raymundo, Jorge Fernando Vélez-Ruiz 2018

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7. Physicochemical properties and bioactive compounds of fermented pomegranate juice as affected by high-pressure processing and thermal treatment [O] . Yuan Ma, Xiaocui Yin, Xiufang Bi, 2019

机译：高压加工和热处理影响发酵石榴汁的物理化学性质及生物活性化合物

A Novel Dairy Fermented Frozen Dessert with Honey and Pomegranate Juice: Physicochemical, Rheological and Sensory Properties

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