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Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder
This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 an...
Tallennettuna:
| Julkaisussa: | Korean J Food Sci Anim Resour |
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| Päätekijät: | , , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Korean Society for Food Science of Animal Resources
2017
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5355582/ https://ncbi.nlm.nih.gov/pubmed/28316469 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.1.38 |
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