Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan(®) SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan(®) S...

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Detalles Bibliográficos
Autores principales: Buniowska-Olejnik, Magdalena, Mykhalevych, Artur, Polishchuk, Galyna, Sapiga, Victoria, Znamirowska-Piotrowska, Agata, Kot, Anna, Kamińska-Dwórznicka, Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10096017/
https://www.ncbi.nlm.nih.gov/pubmed/37049686
http://dx.doi.org/10.3390/molecules28072924

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10096017/
https://www.ncbi.nlm.nih.gov/pubmed/37049686
http://dx.doi.org/10.3390/molecules28072924

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