[1] -Marshall, R.T., and W.S. Arbuckle. (1996). Ice Cream. Chapman and Hall.
[2] - Stampanoni Koeferli, C.R., Piccinali, P., and Sigrist, S. (1996). The influence of fat, sugar and non-fat milk solids on selected taste, flavor and texture parameters of a vanilla ice-cream .J. Food Qual and Perfer., 7, 69–79.
[3] - Martinou-Voulasiki, I. S., & Zerfiridis, G. K. (1990). Effect of some stabilizers on texture and sensory characteristics of yogurt ice cream from sheep’s milk .J. Food Sci., 55, 703–707.
[4] -Goff, H. D., & Sahagian, M. E. (1996). Glass transitions in aqueous carbohydrate solutions and their relevance to frozen food stability. [Special issue]. Thermochimica Acta., 280–281.
[5] -Negro, C., Tommasi, L., & Miceli, A. (2003). Phenolic compounds and antioxidant activity from red grape marc extracts .J. Biorese Tech., 87 , 41–44.
[6] توکلیپور، ح.؛ کلباسی اشتری، احمد. (1392) بررسی ویژگیهای رئولوژیکی شیره انگور، فصلنامه علوم و صنایع غذایی، جلد 10، شماره 40، ص 129- 137.
[7] - Hwang, J.Y., Shyu, Y.S., Hsu, CH.K. (2009). Grape wine lees improves the rheological and adds antioxidant properties to ice cream. J. Food Sci and Tech., 42, 312–318.
[8] Akalm, A. S., Karagozlu, C., and Unal, G. 2008. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin. European Food Research and Technology, 227, 889-895.
[9] استاندارد بستنی. موسسه استاندارد و تحقیقات صنعتی ایران، شماره استاندارد 2450.
[10] - Akin, M. B., AkIn, M. S., and KirmacI, Z. 2007. Effects of inulin and sugar levelson the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry. 104: 93-99.
[11] - Lee, F. Y., & White, C. H. (1991). Effect of ultrafiltration retentates and whey protein concentrates on ice cream quality during storage .J. Dairy Sci., 74,1170-1180.
[12] - Issariyachaikul, K. (2008). Developement of modified fat ice cream products usinginulin as a fat replacer, Mahidol, 87.
[13] - Soukoulis, C., Lebesi, D., and Tzia, C. (2009). Enrichment of ice cream with dietary fibre:Effects on rheological properties, ice crystallisation and glass transition phenomena. J. Food Chem.,115, 665-671.
[14] - Sofjan, R. P., and Hartel, R. W. (2004). Effects of overrun on structural and physical characteristics of ice cream. J. Int Dairy, 14, 255-262.
[15] - Guda, E., Attia, I. A., Salem, S. A., and Kamar, M. S. (1993). Studies on frozen yogurt: inulin as a fat replacer, Mahidol, 87.
[16]- Segall, K. I., & Goff, H. D. (2002). A modified ice cream processing routine that promotes fat destabilization in the absence of added emulsifier.J. International Dairy., 12, 1013–1018.