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...
Sábháilte in:
| Príomhchruthaitheoirí: | , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
MDPI AG
2022-02-01
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| Sraith: | Applied Sciences |
| Ábhair: | |
| Rochtain ar líne: | https://www.mdpi.com/2076-3417/12/3/1754 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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