Chargement en cours...
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...
Enregistré dans:
| Publié dans: | Food Technol Biotechnol |
|---|---|
| Auteur principal: | |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
University of Zagreb Faculty of Food Technology and Biotechnology
2015
|
| Sujets: | |
| Accès en ligne: | 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 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|