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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Hlavní autoři:	Ana Leahu, Sorina Ropciuc, Cristina Ghinea
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2022-02-01
Edice:	Applied Sciences
Témata:	vegetable ice cream dietary fibers sensorial properties rheological properties
On-line přístup:	https://www.mdpi.com/2076-3417/12/3/1754
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