Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study

Journal of Functional Foods

Volumn 35, Issue , 2017, Pages 564-573

  Balthazar, C F ^a   Silva, H L A ^a   Cavalcanti, R N ^b   Esmerino, E A ^a   Cappato, L P ^c   Abud, Y K D ^d   Moraes, J ^e   Andrade, M M ^e   Freitas, M Q ^a   Sant'Anna, C ^d   Raices, R S L ^e   Silva, M C ^e   Cruz, A G ^e  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^d INSTITUTO NACIONAL DE METROLOGIA   (Brazil)

^e INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

Author keywords

Dairy dessert; Dietary fibers; Fat replacement; Rheology; Sheep milk

Indexed keywords

EID: 85020904130     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2017.06.004     Document Type: Article

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