Development and Structural Behaviour of Soybean Gelato

The aim of this study is to elaborate and evaluate structural characteristics of soybean gelato by varying the content of soybean protein concentrate (2.95 to 17.05%) and vegetable fat (7.95 to 22.05%) using experimental design. The replacement of milk by hydrosoluble extract and soybean protein con...

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Detalles Bibliográficos
Autores principales: Savio, Juliana, Preci, Daiane, Castelle, Murilo, Manzolli, Alexandra, Fernandes, Ilizandra Aparecida, Junges, Alexander, Colet, Rosicler, Carrão-Panizzi, Mercedes, Abirached, Cecilia, Steffens, Juliana, Valduga, Eunice
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2018
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6399715/
https://www.ncbi.nlm.nih.gov/pubmed/30923448
http://dx.doi.org/10.17113/ftb.56.04.18.5710

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6399715/
https://www.ncbi.nlm.nih.gov/pubmed/30923448
http://dx.doi.org/10.17113/ftb.56.04.18.5710

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