Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour
SS Sakr, SHS Mohamed, AA Ali, WE Ahmed… - Foods, 2023 - mdpi.com
Ice cream's appeal is unrivaled. Nonmilk and milk ingredients in ice cream formulas affect
their nutritional value, structure, and organoleptical qualities. Seeking novel dietary …
their nutritional value, structure, and organoleptical qualities. Seeking novel dietary …
Evaluation of Hazelnut Cake Flour for Use as a Milk Powder Replacer in Ice Cream.
Hazelnut oil cake, a by-product in the cold-pressing of hazelnut oil, is a rich in valuable
nutrients, which makes it a promising option for supplementation or as a raw material in the …
nutrients, which makes it a promising option for supplementation or as a raw material in the …