A novel process to improve the characteristics of low‐fat ice cream using date fiber powder

The objective of this study was to improve the characteristics of low‐fat ice cream (LFIC) using date fiber powder (DFP). DFP was added to LFIC mix (3% fat, 14% milk solids nonfat, 15% sucrose, 0.3% stabilizer, and 0.1% vanilla) at a rate of 1.5%, 2.5%, and 3.5%. Control treatment with no DFP was al...

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Detalles Bibliográficos
Autores principales: Mansour, Ali I. A., Ahmed, Mahmoud A., Elfaruk, Mohamed Salem, Alsaleem, Khalid A., Hammam, Ahmed R. A., El‐Derwy, Yaser M. A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194759/
https://www.ncbi.nlm.nih.gov/pubmed/34136151
http://dx.doi.org/10.1002/fsn3.2159

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194759/
https://www.ncbi.nlm.nih.gov/pubmed/34136151
http://dx.doi.org/10.1002/fsn3.2159

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