Physicochemical and Sensory Properties of Low-Fat Ice Cream Made with Inulin and Maltodextrin as Fat Replacers. الخواص الفيزيائية والکيميائية والحسية للمثلجات القشدية منخفضة الدهن المصنعة من الإنيولين والمالتودکسترين کبدائل للدهن
This study was performed to formulate and evaluate a low-fat, reduced-calories soft serve ice cream using inulin or maltodextrin as a fat replacer. Six batches of ice cream mixes with different fat content (2, 4, and 6%) was prepared by partial replacement of milk fat with either inulin or maltodext...
I tiakina i:
| Ngā kaituhi matua: | , , , |
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| Hōputu: | Artigo |
| Reo: | Árabe |
| I whakaputaina: |
Mansoura University, Faculty of Agriculture
2020-06-01
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| Rangatū: | Journal of Food and Dairy Sciences |
| Ngā marau: | |
| Urunga tuihono: | https://jfds.journals.ekb.eg/article_106364_f64725e61e059183671999e2c0c9cf3c.pdf |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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