Integrating bacterial cellulose in artisanal ice cream: a farm-to-fork sustainable approach
Abstract This study explored the use of bacterial cellulose (BC) in milk-based cocoa ice cream as possible dietary fibers. BC fibers were added in 1%, 3%, and 5% wt. amounts, resulting in notable changes in texture, density, melting behavior. The ice cream transitioned from a Bingham to a Herschel-B...
Sparad:
| Huvudupphov: | , , , , , , , , |
|---|---|
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
Nature Portfolio
2025-09-01
|
| Serie: | npj Science of Food |
| Länkar: | https://doi.org/10.1038/s41538-025-00536-2 |
| Taggar: |
Inga taggar, Lägg till första taggen!
|