Carboxymethylcellulose and carrageenan as stabilizers in ginger-turmeric ice creams: physicochemical and sensory properties
Abstract Ice cream is a frozen dessert usually made from dairy products, such as milk, often combined with other ingredients prepared by freezing and churning. Other ingredients can be added in the preparation of ice cream to increase its functional properties. Consuming ginger and turmeric extracts...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2025-05-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100414&lng=en&tlng=en |
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