Characterization of Fruit Sorbet Matrices with Added Value from Zizyphus jujuba and Stevia rebaudiana
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DOI: 10.3390/foods11182748
Abstract: Sorbets are healthy ice cream alternatives and desired frozen desserts by vegetarians and vegans. This study focuses on assessing the effects of sorbet recipe alteration through the addition of different percentages of Zizyphus jujuba powder.… read more here.
Keywords: sorbet; matrices added; stevia rebaudiana; sorbet matrices ... See more keywords