Silk Fibroin Proteins as Novel Ingredients in Dairy-free Cream Analogs

Development of Cashew Rich Ice Cream: Ice Cream Incorporated with Cashew Nut Milk (Anacardium occidentale)

Study on the taxonomy status of alfalfa with cream flowers

​Physico-chemical and Texture Analysis of Ice Cream Prepared by Incorporating Various Spices

​Ice Cream and Frozen Yoghurt - A Suitable Carrier for Probiotics: A Review

Ice Cream Fortified with Shiitake Mushroom Extract: Physicochemical, Nutritional and Sensory Characterization 

Evaluation of Functional and Sensory Properties of Ice-cream Incorporating Sea Buckthorn Seed Oil Microcapsules

Formulation of Cream Cheese Powder with Kecombrang Extract: Effects on pH, Antioxidant Activity and Sensory Properties

Probiotic Innovation in Ice Cream: Quality during Storage with the Addition of Encapsulated Lactiplantibacillus plantarum SN13T