Physicochemical and Rheology Properties of Ice Cream Prepared from Sunflower Oil and Virgin Coconut Oil
In the last decade, increasing trends towards the consumption of healthier foods have forced processors of high-fat products (ice cream) to shift their formulations to higher proportions of unsaturated or “healthier” fats. Vegetable oils such as sunflower oil and VCO can be used as a substitute for...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
International Coconut Community
2023-01-01
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| Colecção: | CORD |
| Assuntos: | |
| Acesso em linha: | https://journal.coconutcommunity.org/index.php/journalicc/issue/view/68 |
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