Characterization of premium soft ice creams produced from Jersey and Holstein milk
Abstract This study compared the physicochemical, structural, and antioxidant properties of premium soft ice creams (14–16% fat) made from Jersey milk (JIC) and Holstein milk (HIC). Both JIC and HIC were successfully formulated with over 14% fat content. Although most nutritional components showed n...
में बचाया:
| मुख्य लेखकों: | , , , , |
|---|---|
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Springer Nature
2026-03-01
|
| श्रृंखला: | Food Science of Animal Resources |
| विषय: | |
| ऑनलाइन पहुंच: | https://doi.org/10.1007/s44463-025-00012-1 |
| टैग: |
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
|