Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin
Larissa da Silva Faresin, Rafaela Julyana Barboza Devos, Christian Oliveira Reinehr, Luciane Maria Colla
Topics & Concepts
Spirulina (dietary supplement)Food scienceInulinSugarPhycocyaninFat substituteChemistryIce creamBiologyBacteriaOrganic chemistryCyanobacteriaRaw materialGeneticsMicrobial Metabolites in Food BiotechnologySensory Analysis and Statistical MethodsBotanical Research and Applications