Quality characteristics of low-fat ice cream mixtures as affected by modified cassava starch and hydrocolloids

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2023-12-21 DOI:10.1080/10942912.2023.2293462

Sara Marimon-Valverde, Sebastián Lainez-Ramirez, J. Sepúlveda-Valencia, Alejandro Mejía-Villota, E. Rodríguez-Sandoval

引用次数: 0

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改性木薯淀粉和水胶体对低脂冰淇淋混合物质量特性的影响

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.