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Nondairy ice cream based on fermented yam (Dioscorea sp.)
BACKGROUND: The demand for industrialized foods that contribute to health and well‐being has characterized the new generation of consumers. Yam (Dioscorea sp.) is a nutritious food; however, it is not used very much in industrial food processes. The objective of this study was to develop and to char...
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| 出版年: | Food Sci Nutr |
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| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
John Wiley and Sons Inc.
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6526662/ https://ncbi.nlm.nih.gov/pubmed/31139405 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1051 |
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