Development and Structural Behaviour of Soybean Gelato

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...

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Bibliographic Details
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
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2018-01-01
Series:Food Technology and Biotechnology
Subjects:
gelato
soybean
viscosity
crystallinity
solubility
stability
Online Access:https://hrcak.srce.hr/file/314224

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