Evaluating the Potential of Using Plant-Based Milk Substitutes in Ice Cream Production
Author:
Affiliation:
1. Department of Food Engineering, Faculty of Engineering, Cukurova University, 01250 Adana, Turkey
Publisher
MDPI
Link
https://www.mdpi.com/2673-9976/26/1/21/pdf
Reference27 articles.
1. Plamada, D., Teleky, B.E., Nemes, S.A., Mitrea, L., Szabo, K., Călinoiu, L.F., Pascuta, M.S., Varvara, R.A., Ciont, C., and Martău, G.A. (2023). Plant-based dairy alternatives—A future direction to the milky way. Foods, 12.
2. Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk;Woldemariam;Int. J. Food Prop.,2022
3. Effect of vegetable milks on the physical and rheological properties of ice cream;Aboulfazli;Food Sci. Technol. Res.,2014
4. Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks;Ghaderi;Food Sci. Nutr.,2021
5. Non-dairy ice cream based on fermented yam (Dioscorea sp.);Batista;Food Sci. Nutr.,2019
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