Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents

Ice cream consumption has increased over the years. In this study, we investigated the potential of using rice varieties with varying amylose contents for ice cream production. We analyzed the physical and chemical properties and sensory quality characteristics (appearance, taste, texture, chewiness...

Descripción completa

Detalles Bibliográficos
Autores principales: Seong, Gi-Un, Kim, Ji-Yoon, Kim, Jung-Soo, Jeong, Sae-Ul, Cho, Jun-Hyeon, Lee, Ji-Yoon, Lee, Sais-Beul, Kabange, Nkulu-Rolly, Park, Dong-Soo, Moon, Kwang-Deog, Kang, Ju-Won
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094488/
https://www.ncbi.nlm.nih.gov/pubmed/37048338
http://dx.doi.org/10.3390/foods12071518

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094488/
https://www.ncbi.nlm.nih.gov/pubmed/37048338
http://dx.doi.org/10.3390/foods12071518

Ejemplares similares