EKB Journal Management System


1.	Using Psyllium Husk Powder as Fat Replacer and Stabilizer to Improve Low Fat Ice Cream Properties
	Pages 1-6
	safaa M. Mokbel; Kholoud I. Blassy; A. M. Abdeldaiem
	View Article PDF 886.1 K

Using Psyllium Husk Powder as Fat Replacer and Stabilizer to Improve Low Fat Ice Cream Properties