Optimizing vegan frozen dessert: The impact of xanthan gum and oat-based milk substitute on rheological and sensory properties of frozen dessert
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Publisher
Elsevier BV
Reference56 articles.
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2. The physical characteristics of ice cream with the addition of goat bone gelatine as a stabilizer;Andriani,2022
3. Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM);Azari-Anpar;Journal of Food Science and Technology,2017
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5. Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk;Bekiroglu;International Journal of Gastronomy and Food Science,2022
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