Replacing Emulsifier in a Prebiotic Ice Cream: Physical and Chemical Evaluation and Acceptance

Journal of Culinary Science and Technology

Volumn 16, Issue 1, 2018, Pages 76-87

  Maestrello, Carolina ^a   de Lima Figueiredo, Ingrid ^b   Caroline de Souza Takahashi, Gabriella ^a   Pimentel, Tatiana Colombo ^b   Visentainer, Jesui Vergilio ^b   de Cassia Bergamasco, Rita ^a   Madrona, Grasiele Scaramal ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

^b INSTITUTO FEDERAL DO PARANÁ   (Brazil)

Author keywords

Fatty acids; inulin; Salvia Hispania L

Indexed keywords

ADHESIVES; EMULSIFICATION; FATTY ACIDS; FOOD PRODUCTS; POLYSACCHARIDES; POLYUNSATURATED FATTY ACIDS;

CHEMICAL COMPOSITIONS; CHEMICAL EVALUATION; FATTY ACID COMPOSITION; INULIN; PHYSICAL AND CHEMICAL CHARACTERISTICS; PHYSICO-CHEMICAL QUALITY; PHYSICOCHEMICAL CHARACTERISTICS; SALVIA HISPANIA L;

ICE;

EID: 85021156926     PISSN: 15428052     EISSN: 15428044     Source Type: Journal    
DOI: 10.1080/15428052.2017.1333934     Document Type: Article

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