Effects of Yam (Dioscorea rotundata) Mucilage on the Physical, Rheological and Stability Characteristics of Ice Cream

In the present investigation, yam mucilage was evaluated as a stabilizer and emulsifier in the formulation of vanilla flavored ice cream; physicochemical, rheological, and stability characteristics were determined. A completely randomized bifactorial design was used (yam mucilage: Carboxymethylcellu...

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Detalles Bibliográficos
Autores principales: Lozano, Ermides, Padilla, Karen, Salcedo, Jairo, Arrieta, Alvaro, Andrade-Pizarro, Ricardo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9371168/
https://www.ncbi.nlm.nih.gov/pubmed/35956657
http://dx.doi.org/10.3390/polym14153142

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9371168/
https://www.ncbi.nlm.nih.gov/pubmed/35956657
http://dx.doi.org/10.3390/polym14153142

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