Development and Structural Behaviour of Soybean Gelato
The aim of this study is to elaborate and evaluate structural characteristics of soybean gelato by varying the content of soybean protein concentrate (2.95 to 17.05 %) and vegetable fat (7.95 to 22.05 %) using experimental design. The replacement of milk by hydrosoluble extract and soybean protein c...
Main Authors: | Juliana Savio, Daiane Preci, Murilo Castelle, Alexandra Manzolli, Ilizandra Aparecida Fernandes, Alexander Junges, Rosicler Colet, Mercedes Carrão- Panizzi, Cecilia Abirached, Juliana Steffens, Eunice Valduga |
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Format: | Article |
Language: | English |
Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2018-01-01
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Series: | Food Technology and Biotechnology |
Subjects: | |
Online Access: | https://hrcak.srce.hr/file/314224 |
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