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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Detalles Bibliográficos

Principais autores:	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
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2023-04-01
Series:	Foods
Assuntos:	rice ice cream amylose content physicochemical properties sensory quality
Acceso en liña:	https://www.mdpi.com/2304-8158/12/7/1518
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