Characterization of Fruit Sorbet Matrices with Added Value from Zizyphus jujuba and Stevia rebaudiana

Sorbets are healthy ice cream alternatives and desired frozen desserts by vegetarians and vegans. This study focuses on assessing the effects of sorbet recipe alteration through the addition of different percentages of Zizyphus jujuba powder. Stevia rebaudiana was used as a sugar substituent. A cont...

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Detalles Bibliográficos
Autores principales: Petkova, Teodora, Doykina, Pavlina, Alexieva, Iordanka, Mihaylova, Dasha, Popova, Aneta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498022/
https://www.ncbi.nlm.nih.gov/pubmed/36140880
http://dx.doi.org/10.3390/foods11182748

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498022/
https://www.ncbi.nlm.nih.gov/pubmed/36140880
http://dx.doi.org/10.3390/foods11182748

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