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Sugarcane (Saccharum officinarum) bagasse as a source of fiber and fat replacer in ice creams: chemical, microbiological, and sensory evaluation

Autor: Moreno, Luis Zuniga, Damian, Fernando, Landines, Edgar, El-Salous, Ahmed

Publikováno v: Brazilian Journal of Food Technology, Volume: 26, Article number: e2022148, Published: 21 JUL 2023

Agricultural by-products are relevant sources of valuable bioactive compounds, such as fiber, which its regular ingestion is associated with health benefits. This study evaluated the chemical, microbiological, and sensory properties of ice cream usin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______608::79ae39464ee6b357f1599a55bc554961
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100421&lng=en&tlng=en

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