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Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties

Daiana de Souza Fernandes1, Magali Leonel1, Marilia Sbragia Del Bem1

  • 1Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo 18610-307 Brazil.

Journal of Food Science and Technology
|June 1, 2017
PubMed

Keywords:
CompositionFat substituteFiberMaltodextrinTextureThermal properties

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