Effects of tannic acid on proteins and fat in cream
Abstracts The addition of polyphenols to ice cream mix has been shown to cause a decrease in melting rate of that ice cream, although the mechanisms of this effect are not well understood. To better understand this phenomenon, the objective of this study was to understand the effects of a polyphenol...
| Published in: | Food Production, Processing and Nutrition |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
BMC
2023-07-01
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| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43014-023-00166-9 |