Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin-Reference-Cited by-同舟云学术

Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin

Published:2022-03 Issue: Volume:27 Page:100445
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

da Silva Faresin Larissa^ORCID,Devos Rafaela Julyana Barboza^ORCID,Reinehr Christian Oliveira^ORCID,Colla Luciane Maria^ORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference40 articles.

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