Using Psyllium Husk Powder as Fat Replacer and Stabilizer to Improve Low Fat Ice Cream Properties
In the present study the effect of adding psyllium husk powder to low fat ice cream was investigated. For 45 days, the physicochemical, rheological, antioxidant scavenging activity, total phenolic compounds (TPC), and sensory qualities of all mixes and the resulting ice cream were assessed. Seven tr...
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| Hoofdauteurs: | , , |
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| Formaat: | Artigo |
| Taal: | Árabe |
| Gepubliceerd in: |
Mansoura University, Faculty of Agriculture
2024-01-01
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| Reeks: | Journal of Food and Dairy Sciences |
| Onderwerpen: | |
| Online toegang: | https://jfds.journals.ekb.eg/article_339966_bd8db0b88770881667bc3c8313c0cf9d.pdf |
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