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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| Publié dans: | Ciência e Tecnologia de Alimentos |
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| Auteurs principaux: | , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014
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| Sujets: | |
| Accès en ligne: | https://www.redalyc.org/articulo.oa?id=395940095017 |
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