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

This study aimed to optimize an alternative frozen dessert formulation using the response surface method (RSM). The formulation utilized oat-based milk substitute (OBMS) due to its desirable texture, sensory appeal, and nutritional benefits for vegans and lactose intolerant individuals. Xanthan gum...

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