摘要 : Consumption of ice cream produced from dairy products has been reportedly associated with health hazards. To circumvent this, this study was undertaken to formulate plant-based ice cream using kunu-zaki and soymilk (as substitutes... 展开
作者 | Ogo Ogo Bai Emmanuella Efiong Esienanwan Enenche Daniel |
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作者单位 | |
期刊名称 | 《食品与营养科学(英文)》 |
页码/总页数 | P.439-451 / 13 |
语种/中图分类号 | 汉语 / O17 |
关键词 | Kunu-Zaki Ice Cream Value Addition Soymilk Nutritional Value Fruit Pulp |
DOI | 10.4236/fns.2021.125034 |