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Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream
In the present study, possible effects of the addition of banana flour at different mass fractions (1 and 2%) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, F...
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| Veröffentlicht in: | Food Technol Biotechnol |
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| 1. Verfasser: | |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
University of Zagreb Faculty of Food Technology and Biotechnology
2015
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5068378/ https://ncbi.nlm.nih.gov/pubmed/27904363 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.53.03.15.3851 |
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