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...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Ana Leahu, Sorina Ropciuc, Cristina Ghinea
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	MDPI AG 2022-02-01
Σειρά:	Applied Sciences
Θέματα:	vegetable ice cream dietary fibers sensorial properties rheological properties
Διαθέσιμο Online:	https://www.mdpi.com/2076-3417/12/3/1754
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