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ICE cream like product using chickpea, carrot juice and guava puree [electronic resource].

By:

Abdrabou, N.S

Contributor(s):

EI-Hofi, M.A

Language: English Summary language: Arabic Description: p.3945-3951Other title:

إنتاج مشابه المثلجات القشدية باستخدام دقيق الحمص وعصير الجزر والجوافة .‪ [Added title page title]

Uniform titles:

Mansoura university journal of agricultural sciences, 2005 v. 30 (7) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Mansoura Unviersity Journal of Agricultural Sciences 2005.v.30(7)Summary: Milk solids not fat (MSNF) were replaced with chickpea flour by 50 and 100% ). Carrot juice and guava puree were used as flavours to produce ice cream like product with satisfactory properties. Both substitution levels replacement of Chickpea flour-guava puree led to decrease in the pH of ice cream mixes.

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Milk solids not fat (MSNF) were replaced with chickpea flour by 50 and 100% ). Carrot juice and guava puree were used as flavours to produce ice cream like product with satisfactory properties. Both substitution levels replacement of Chickpea flour-guava puree led to decrease in the pH of ice cream mixes.

Summary in Arabic.

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