Quality characteristics of low-fat ice cream mixtures as affected by modified cassava starch and hydrocolloids-Reference-Cited by-同舟云学术

Quality characteristics of low-fat ice cream mixtures as affected by modified cassava starch and hydrocolloids

Published:2023-12-21 Issue:1 Volume:27 Page:123-132
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Marimon-Valverde Sara¹^ORCID,Lainez-Ramirez Sebastián¹^ORCID,Sepúlveda-Valencia José-Uriel²^ORCID,Mejia-Villota Alejandro³^ORCID,Rodriguez-Sandoval Eduardo²^ORCID

Affiliation:

1. Food Science and Technology Research Seedbed (SICTAL), Universidad Nacional de Colombia at Medellín, Medellín, Colombia

2. Department of Agricultural and Food Engineering. Faculty of Agricultural Sciences, Universidad Nacional de Colombia at Medellín, Medellín, Colombia

3. Research and Development, Alimentos y Productos en Polvo Poltec S A S, La Estrella, Colombia

Funder

Universidad Nacional de Colombia at Medellín

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2293462

Reference24 articles.

1. Fat Replacers

2. Application and functions of fat replacers in low-fat ice cream: A review