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Optimizing vegan frozen dessert: The impact of xanthan gum and oat-based milk substitute on rheological and sensory properties of frozen dessert

Yasemin Henden, Tuncay Gümüş, Deniz Damla Altan Kamer, Gülce Bediş Kaynarca, Emel Yücel

2024Food Chemistry11 citationsDOI

Topics & Concepts

Food scienceRheologyXanthan gumPasteurizationIce creamChemistryResponse surface methodologySensory analysisMaterials scienceChromatographyComposite materialProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications
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