Plant-Based Milks: Alternatives to the Manufacture and Characterization of Ice Cream
This study investigated the potential use of dietary fibers (psyllium and pectin fibers added in different proportions of 0–10%) to improve the rheological, textural, and sensory characteristics of vegetable ice cream using vegetable milk (almond and hemp milk). Hemp milk was obtained from the peele...
Guardat en:
| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2022-02-01
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| Col·lecció: | Applied Sciences |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2076-3417/12/3/1754 |
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