Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties
Farah Zaaboul, Tian Tian, Pallab Kumar Borah, Vincenzo di Bari
Topics & Concepts
Ice creamFood scienceRheologyPeanut oilChemistryMaterials scienceComposite materialOrganic chemistryRaw materialFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes