Unripe banana biomass as a dairy fat partial replacer in vanilla homemade ice cream-Reference-Cited by-同舟云学术

Unripe banana biomass as a dairy fat partial replacer in vanilla homemade ice cream

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CARDOSO Isabela Gomes¹,ABRANCHES Monise Viana²,SILVA Mayara Carolline Resende²,CUSTÓDIO Flávia Beatriz³,PEREIRA Ingrid Annes¹,FINGER Regina Maria¹,BARROS Laís Buriti de¹,SANTOS Beatriz do Nascimento Corrêa dos¹,MATA Gardênia Márcia Silva Campos¹^ORCID

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.

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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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