Organogels as novel ingredients for low saturated fat ice creams
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DOI: 10.1016/j.lwt.2017.07.034
Abstract: Abstract The aim of this work was to evaluate the use of sunflower oil organogels made with phytosterols and γ-oryzanol as milk cream substitutes in artisanal ice creams. Fat amount (4 and 8 g/100 g) and type… read more here.
Keywords: ice creams; saturated fat; low saturated; milk cream ... See more keywords