Fruit-based vegan ice cream-type frozen dessert with aquafaba: effect of fruit types on quality parameters
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05885-y.pdf
Reference30 articles.
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2. Aloglu HS, Gokgoz Y, Bayraktar M (2018) Kocayemiş (Dağ Çileği-Arbutus Unedo L.) Meyveli Dondurma Üretimi, Fiziksel, Kimyasal ve Duyusal Parametreler Açısından İrdelenmesi. Gida/J Food 43: 1030–1039. https://doi.org/10.15237/gida.gd18098
3. Aslan M, Ertas N (2020) Possibility of using “chickpea aquafaba” as egg replacer in traditional cake formulation. Harran Tarım ve Gıda Bilim Derg 24:1–8. https://doi.org/10.29050/harranziraat.569397
4. Bahramparvar M, Tehrani MM (2011) Application and functions of stabilizers in ice cream. Food Rev Int 27:389–407. https://doi.org/10.1080/87559129.2011.563399
5. Buhl TF, Christensen CH, Hammershøj M (2019) Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior. Food Hydrocoll 96:354–364. https://doi.org/10.1016/j.foodhyd.2019.05.041
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1. Development and Characterization of Ice Cream Functionalized with guabijú ( Myrcianthes pungens ) and Lactobacillus Paracasei;Journal of Culinary Science & Technology;2024-08-06
2. Development of a new vegan muffin formulation: Assessing its quality and sensory characteristics;European Food Science and Engineering;2024-06-30
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