Ice cream made with water-soluble rice extract: physicochemical and sensory analysis/Sorvete com extrato hidrossoluvel de arroz: analise fisico-quimica ? sensorial

Introduction: As there are many people with lactose intolerance, new dietary preparations with good sensory aspects and free from this disaccharide need to be proposed, which would ensure these individuals' well-being and quality of life. Purpose: To develop an ice cream made with water-soluble...

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Veröffentlicht in:	Demetra: Alimentação, Nutrição e Saúde Nutrição e Saúde, 2020-01, Vol.15, p.1
Hauptverfasser:	Montagner, Giane Engel, Storck, Catia Regina
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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