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Role of polysaccharide structure in the rheological, physical and sensory properties of low-fat ice cream
Polysaccharides can be used as fat replacers in ice cream, as they contribute to an increase of viscosity. However, no research has clarified the exact role of viscosity from that of the structure of the polysaccharides on the properties of ice cream. In this study, the effect of polysaccharide stru...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10333429/ https://www.ncbi.nlm.nih.gov/pubmed/37441167 http://dx.doi.org/10.1016/j.crfs.2023.100531 |