Response surface optimization of low-fat ice cream production by using resistant starch  and  maltodextrin  as  a  fat  replacing  agent.

Mojtaba Azari-Anpar, Morteza Khomeiri, Hamed Ghafouri-Oskuei, Narjes Aghajani^*

^*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

22 Citations (Scopus)

Original language	English
Journal	Journal of Food Science and Technology
Volume	54
Issue	5
Pages (from-to)	1175-1183
Number of pages	9
ISSN	0022-1155
DOIs	https://doi.org/10.1007/s13197-017-2492-0
Publication status	Published - 3 Mar 2017
Externally published	Yes

Access to Document

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title = "Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent.",

author = "Mojtaba Azari-Anpar and Morteza Khomeiri and Hamed Ghafouri-Oskuei and Narjes Aghajani",

year = "2017",

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Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

TY - JOUR

T1 - Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent.

AU - Azari-Anpar, Mojtaba

AU - Khomeiri, Morteza

AU - Ghafouri-Oskuei, Hamed

AU - Aghajani, Narjes

PY - 2017/3/3

Y1 - 2017/3/3

U2 - 10.1007/s13197-017-2492-0

DO - 10.1007/s13197-017-2492-0

M3 - Journal article

SN - 0022-1155

VL - 54

SP - 1175

EP - 1183

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

IS - 5

ER -