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...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2022-02-01
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| シリーズ: | Applied Sciences |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2076-3417/12/3/1754 |
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