Functional ice cream health benefits and sensory implications

Author:

Genovese Alessandro,Balivo Andrea,Salvati Antonio,Sacchi Raffaele

Publisher

Elsevier BV

Subject

Food Science

Reference165 articles.

1. Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability;Akalın;Journal of dairy science,2018

2. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin;Akalın;European Food Research and Technology,2008

3. Application and functions of fat replacers in low-fat ice cream: A review;Akbari;Trends in Food Science & Technology,2019

4. Influence of soy protein isolate on physical and sensory properties of ice cream;Akesowan;Thai Journal of Agricultural Science,2009

5. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream;Akın;Food Chemistry,2007

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