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...
Wedi'i Gadw mewn:
| Prif Awduron: | , , |
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| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
MDPI AG
2022-02-01
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| Cyfres: | Applied Sciences |
| Pynciau: | |
| Mynediad Ar-lein: | https://www.mdpi.com/2076-3417/12/3/1754 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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