Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators
The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan<sup>®</sup> SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Crem...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2023-03-01
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| Series: | Molecules |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/1420-3049/28/7/2924 |
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