Unripe banana biomass as a dairy fat partial replacer in vanilla homemade ice cream
Author:
Affiliation:
1. Universidade Federal do Rio de Janeiro, Brasil
2. Universidade Federal de Viçosa, Brasil
3. Universidade Federal de Minas Gerais, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100466&tlng=en
Reference64 articles.
1. Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk;Acu M.;Food Science and Technology (Campinas),2021
2. Global economies and consumers in 2017;Adomaitis K.,2017
3. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin;Akalın A. S.;European Food Research and Technology,2008
4. Application and functions of fat replacers in low-fat ice cream: a review;Akbari M.;Trends in Food Science & Technology,2019
5. Production, application and health effects of banana pulp and peel flour in the food industry;Amini Khoozani A.;Journal of Food Science and Technology,2019
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