Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents

Ice cream consumption has increased over the years. In this study, we investigated the potential of using rice varieties with varying amylose contents for ice cream production. We analyzed the physical and chemical properties and sensory quality characteristics (appearance, taste, texture, chewiness...

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Autori principali:	Gi-Un Seong, Ji-Yoon Kim, Jung-Soo Kim, Sae-Ul Jeong, Jun-Hyeon Cho, Ji-Yoon Lee, Sais-Beul Lee, Nkulu-Rolly Kabange, Dong-Soo Park, Kwang-Deog Moon, Ju-Won Kang
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2023-04-01
Serie:	Foods
Soggetti:	rice ice cream amylose content physicochemical properties sensory quality
Accesso online:	https://www.mdpi.com/2304-8158/12/7/1518
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