PHYSICAL CHARACTERISTICS OF ICE CREAM WHICH REPLACED MILK POWDER WITH DIFFRENT CEREALS FLOUR
The aim of this study was to know the effect of partial or total substitution of dry skim milk in ice milk mixtures by using different cereals flour of oat. barley and corn treatments were prepared by substitution of 0, 25, 50, 75 and 100% from dried skim milk. In the other treatment, 0.1% of cinnam...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture
2018-06-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_161468_e821b0cc1e00c8286ec47ac576ed9376.pdf |
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