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Effect of Using Different Kinds and Ratios of Vegetable Oils on Ice Cream Quality Characteristics
The aim of this study was to develop ice cream products using different types of oils, a sensory ballot to focus on the textural attributes of new ice cream products, evaluate physicochemical properties of these products and physical measurements. Milkfat, hazelnut oil and olive oil were mixed at di...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6069091/ https://www.ncbi.nlm.nih.gov/pubmed/29970847 http://dx.doi.org/10.3390/foods7070104 |