Fruit-based vegan ice cream-type frozen dessert with aquafaba: effect of fruit types on quality para...
Fruit-based vegan ice cream-type frozen dessert with aquafaba: effect of fruit types on quality parameters
About this item
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Publisher
New Delhi: Springer India
Journal title
Language
English
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Publisher
New Delhi: Springer India
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Scope and Contents
Contents
"Aquafaba", defined as legume cooking water, has a feature that can be used in various formulations as an egg and milk alternative in vegan products and improves functional properties such as foaming, emulsifying and gelling. In this study, it was aimed to investigate the usability of aquafaba in ice cream type frozen desserts containing different...
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Full title
Fruit-based vegan ice cream-type frozen dessert with aquafaba: effect of fruit types on quality parameters
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_10933247
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_10933247
Other Identifiers
ISSN
0022-1155
E-ISSN
0975-8402
DOI
10.1007/s13197-023-05885-y
