The Use of Moldavian Dragonhead Bagasse in Shaping the Thermophysical and Physicochemical Properties of Ice Cream

The Use of Moldavian Dragonhead Bagasse in Shaping the Thermophysical and Physicochemical Properties of Ice Cream

The aim of the study was to analyze the influence of bagasse from Moldavian dragonhead (<i>D. moldavica</i> L.) seeds as a source of valuable nutrients on the physicochemical properties of rice milk ice cream. The basic composition of the ice cream was modified with a varied proportion o...

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Bibliographic Details
Main Authors:	Katarzyna Kozłowicz, Sybilla Nazarewicz, Renata Różyło, Maciej Nastaj, Stanisław Parafiniuk, Marek Szmigielski, Agata Bieńczak, Natalia Kozłowicz
Format:	Article
Language:	English
Published:	MDPI AG 2021-09-01
Series:	Applied Sciences
Subjects:	ice cream physicochemical properties Moldavian dragonhead bagasse sustainable development
Online Access:	https://www.mdpi.com/2076-3417/11/18/8598

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