Orange fiber as a novel fat replacer in lemon ice cream
Orange fiber was used as a novel fat replacer in light lemon ice cream. Nine ice cream formulations were compared: standard control ice cream (IC); ice cream with fiber (F1) from the peel, bagasse, and orange seed (ICA and ICB); ice cream with fiber (F2) from the orange peel alone (ICC and ICD); ice...
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| 出版年: | Ciência e Tecnologia de Alimentos |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014
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| 主題: | |
| オンライン･アクセス: | https://www.redalyc.org/articulo.oa?id=395940095017 |
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