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...
Bewaard in:
| Hoofdauteurs: | , , |
|---|---|
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
MDPI AG
2022-02-01
|
| Reeks: | Applied Sciences |
| Onderwerpen: | |
| Online toegang: | https://www.mdpi.com/2076-3417/12/3/1754 |
| Tags: |
Geen labels, Wees de eerste die dit record labelt!
|