{"title":"Using Psyllium Husk Powder as Fat Replacer and Stabilizer to Improve Low Fat Ice Cream Properties","authors":"safaa Mokbel, K. Blassy, A. Abdeldaiem","doi":"10.21608/jfds.2024.255807.1142","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":502534,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"13 2","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food and Dairy Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21608/jfds.2024.255807.1142","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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