Effect of roselle extracts on the selected quality characteristics of ice cream
Author:
Affiliation:
1. Department of Food Science and Technology, University of Venda, Thohoyandou, South Africa
2. Department of Life and Consumer Sciences, University of South Africa, Florida, South Africa
Publisher
Informa UK Limited
Subject
Food Science
Link
https://tandfonline.com/doi/pdf/10.1080/10942912.2019.1567535
Reference49 articles.
1. Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks
2. Modelling the effect of storage temperature on the viscoelastic properties and quality of ice cream
3. Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry)
4. Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream
5. Introduction of a new family of ice creams
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