Effect of storage temperature on frozen dessert quality using scanning electron microscopy and a trained sensory panel
Aim: This study investigated the impact of storage temperature over a 12-week period on the quality of dairy and non-dairy frozen desserts produced at a university micro-creamery. Standardized production methods were employed to minimize variability. The primary objective was to assess whether incre...
محفوظ في:
| المؤلفون الرئيسيون: | , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Open Exploration Publishing Inc.
2025-12-01
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| سلاسل: | Exploration of Foods and Foodomics |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.explorationpub.com/uploads/Article/A1010104/1010104.pdf |
| الوسوم: |
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