Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 an...

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Detalles Bibliográficos
Autores principales: Yeon, Su-Jung, Kim, Ji-Han, Hong, Go-Eun, Park, Woojoon, Kim, Soo-Ki, Seo, Han-Geuk, Lee, Chi-Ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5355582/
https://www.ncbi.nlm.nih.gov/pubmed/28316469
http://dx.doi.org/10.5851/kosfa.2017.37.1.38

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5355582/
https://www.ncbi.nlm.nih.gov/pubmed/28316469
http://dx.doi.org/10.5851/kosfa.2017.37.1.38

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