Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour

Ice cream’s appeal is unrivaled. Nonmilk and milk ingredients in ice cream formulas affect their nutritional value, structure, and organoleptical qualities. Seeking novel dietary ingredients instead of artificial flavoring compounds is vital for improving ice cream taste preference, adding antioxida...

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Detalles Bibliográficos
Autores principales: Sakr, Sally S., Mohamed, Sahar H. S., Ali, Asmahan A., Ahmed, Waheeba E., Algheshairy, Reham M., Almujaydil, Mona S., Al-Hassan, Ahmed A., Barakat, Hassan, Hassan, Mohamed F. Y.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913908/
https://www.ncbi.nlm.nih.gov/pubmed/36766062
http://dx.doi.org/10.3390/foods12030533

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913908/
https://www.ncbi.nlm.nih.gov/pubmed/36766062
http://dx.doi.org/10.3390/foods12030533

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