Characterization of the rheological and technological properties of the plant-based ice cream of the açaí and jabuticaba peel flour with faba bean protein
Food Science and Technology International
Published online on March 17, 2025
Abstract
Food Science and Technology International, Ahead of Print.
The development of a plant-based ice cream using an alternative protein together with açaí and jabuticaba peel flour is a way of meeting the demands for plant-based products and valuing the Brazilian biodiversity. Thus, this study aimed to evaluate the ...
The development of a plant-based ice cream using an alternative protein together with açaí and jabuticaba peel flour is a way of meeting the demands for plant-based products and valuing the Brazilian biodiversity. Thus, this study aimed to evaluate the ...