Manufacturing Plant-based Non-dairy and Probiotic Frozen Desserts and Their Impact on Physicochemical, Sensory and Functional Aspects

Overview

Journal J Food Sci Technol

Specialty Nutritional Sciences

Date 2024 Sep 17

PMID 39285985

Authors

Hayriye Akalin

Ozer Kinik

Gulcin Satir

Affiliations

Soon will be listed here.

Abstract

Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-05964-8.

Citing Articles

Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics.

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PMID: 40052470 PMC: 11887026. DOI: 10.1111/1750-3841.70087.

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