Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream
In the present study, possible eff ects of the addition of banana flour at different mass fractions (1 and 2 %) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg,...
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| Format: | Article |
| Language: | English |
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University of Zagreb
2015-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/214336 |