Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk-Reference-Cited by-同舟云学术

Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk

Published:2022-02-03 Issue:1 Volume:25 Page:278-287
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Asres Abebe Mengist¹,Woldemariam Henock Woldemichael²^ORCID,Gemechu Feyera Gobena²

Affiliation:

1. Department of Human Nutrition and Food Science, Debre Markos University, Debre Markos, Ethiopia

2. Department of Food Process Engineering, Biotechnology & Bioprocess Centre of Excellence (Biocenex), Addis Ababa Science and Technology University, Addis Ababa, Ethiopia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2032733

Reference32 articles.

1. Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges

2. Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects

3. Effect of Soymilk Substitution on the Rheological and Sensory Properties of Salep (Traditional Turkish Milk Beverage)

4. Plant-based milk alternatives an emerging segment of functional beverages: a review

5. Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes

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