Emulsifier-hydrocolloid interactions govern structure, stability, and sensory quality of reduced-fat ice cream under pilot-scale processing conditions
Fuente:
International Dairy Journal
Publication date: January 2027Source: International Dairy Journal, Volume 184Author(s): Loise Becker Raisel, Izadora Bertan, Luana Leite Azambuja, Marcieli Peruzzolo, Eunice Valduga, Rogério Luis Cansian, Geciane Toniazzo Backes, Jamile Zeni