Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk

JOURNAL ARTICLE

Year: 2021 Journal: International Journal of Gastronomy and Food Science Vol: 24 Pages: 100358-100358 Publisher: Elsevier BV

DOI: 10.1016/j.ijgfs.2021.100358

Keywords:

Ice cream Rheology Food science Chemistry Water holding capacity Apparent viscosity Consistency index Materials science Composite material

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