Exploring the potential of sprouted soybean and sesame hull to increase nutritional value of ice cream
The study aimed to produce nutritionally enhanced ice cream by adding sprouted soybean (SSB) and sesame hulls (SH) at different concentrations to partially replace skimmed milk powder (SMP). The physicochemical, total phenolic content (TPC), antioxidant activity (AOA), and sensory acceptability of i...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2023-10-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/309 |
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