THE INFLUENCE OF INULIN AND PSYLLIUM ADDITION TO ICE-CREAM AND ITS EFFECTS ON THE SENSORIAL PROPERTIES
The objective of this research was to investigate the effect of substituting fructose by different levels of inulin (3 and 6%) and the addition of psyllium fibers (3 and 6%) on the quality attributes of lingonberry ice cream. Five formulations comprised of the control sample using fructose and the o...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Stefan cel Mare University of Suceava
2018-12-01
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| Colecção: | Food and Environment Safety |
| Assuntos: | |
| Acesso em linha: | http://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/612/574 |
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