Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Ivars Orlovs"'
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100136- (2022)
The study aimed to develop a vegan yoghurt-ice cream made up of pea protein isolate with inulin as a prebiotic for the growth of yogurt culture while investigating the influence of inulin on textural properties – hardness, melting, overrun, and col
Externí odkaz:
https://doaj.org/article/31d20e0e904246e68103f3c908c404da
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100066- (2022)
The aim of the current study was to investigate the inulin feasibility as a fat replacer in developing the low-fat pea protein vegan ice cream with prebiotic properties. So, the inulin was added at 2, 4, 6, and 8% to pea protein ice cream to replace
Externí odkaz:
https://doaj.org/article/471b2c45c8cb4595a2739a64838b8974