Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk

Ice cream is a popular dessert product across the world. Structure, body, taste, and odor properties are created by adding non-milk ingredients and milk ingredients. The main aim of the study is to decrease the caloric value of ice cream by using sugar and fat replacements. Ice cream treatments were...

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Detalles Bibliográficos
Autores principales: Atallah, Atallah A., Morsy, Osama M., Abbas, Wael, Khater, El-Sayed G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833986/
https://www.ncbi.nlm.nih.gov/pubmed/35159640
http://dx.doi.org/10.3390/foods11030490

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833986/
https://www.ncbi.nlm.nih.gov/pubmed/35159640
http://dx.doi.org/10.3390/foods11030490

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