Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study
This study aimed to evaluate the impact in nutritional and rheological parameters on sheep milk ice cream by fat replacement for different prebiotic fibers (inulin, fructo-oligosaccharide, galacto-oligosaccharide, short-chain fructo-oligosaccharide, resistant starch, soluble corn fiber, and polydext...
| 主要な著者: | , , , , , , , , , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Elsevier
2017-08-01
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| シリーズ: | Journal of Functional Foods |
| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S1756464617303201 |