The Impact of Psyllium Mucilage as a Stabilizer on the Physical and Sensory Properties of Vegan Yogurt Ice Cream
The present study evaluated the effects of psyllium mucilage (PM) added at levels of 0.25% (PM 0.25), 0.5% (PM 0.5), and 0.75% (PM 0.75), compared to guar gum (GG) and carob gum (CAR), on the rheological properties, overrun, melting, and consumer acceptance of vegan yogurt-based ice (yog-ice) creams...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-10-01
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| Col·lecció: | Applied Sciences |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2076-3417/15/20/11190 |
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