with the collaboration of Iranian Food Science and Technology Association (IFSTA)
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Volume 15 (2019)
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Volume 1 (2005)
The effect of substitution of egg white with licorice on some of physicochemical properties of mousse

Hanieh Arefi; Hojjat Karazhiyan

Volume 15, Issue 1 , March and April 2019, , Pages 121-131

https://doi.org/10.22067/ifstrj.v0i0.71515

Abstract
  Introduction: Aerated dairy desserts have shown a great market potential as a function of consumer behavior, interested in lighter and healthier relish products. Mousse is an aerated dessert with stabilized foam structure that, although traditionally home-made, is nowadays produces on an industrial scale ...  Read More