Effects of quince seed on the rheological, structural and sensory characteristics of ice cream
Sign Up to like & getrecommendations! Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.04.011
Abstract: Abstract This study investigated the potential use of quince seed to improve the rheological, melting, textural and sensory characteristics of ice cream. The high dietary fiber, polysaccharide and protein contents of these seeds made them… read more here.
Keywords: seed; qsp; ice cream; quince seed ... See more keywords