Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties
A. Pintor Jardines, José Luis Arjona‐Román, Patricia Severiano‐Pérez, Alfonso Totosaus, Susana Fiszman, Héctor B. Escalona‐Buendía
Topics & Concepts
AgaveFructanFood scienceSugarFreezing pointChemistryIce creamTexture (cosmology)Added sugarMelting pointSucroseBotanyBiologyImage (mathematics)PhysicsComputer scienceArtificial intelligenceOrganic chemistryThermodynamicsMicrobial Metabolites in Food BiotechnologySensory Analysis and Statistical MethodsFreezing and Crystallization Processes