Plant-Based Milks: Alternatives to the Manufacture and Characterization of Ice Cream

This study investigated the potential use of dietary fibers (psyllium and pectin fibers added in different proportions of 0–10%) to improve the rheological, textural, and sensory characteristics of vegetable ice cream using vegetable milk (almond and hemp milk). Hemp milk was obtained from the peele...

詳細記述

書誌詳細

出版年:	Applied Sciences
主要な著者:	Ana Leahu, Sorina Ropciuc, Cristina Ghinea
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2022-02-01
主題:	vegetable ice cream dietary fibers sensorial properties rheological properties
オンライン･アクセス:	https://www.mdpi.com/2076-3417/12/3/1754