Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts
The experiments aimed to determine the influence of dried vegetable powders (carrot, beetroot, onion, and champignon in concentrations of 1, 3, or 5%) on the textural, rheological, antioxidative, and organoleptic features of fat-free dairy desserts. Each tested vegetable powder is commonly known for...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2022-11-01
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| Col·lecció: | Applied Sciences |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2076-3417/12/22/11503 |
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