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- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 430 - 430 (1page)
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There has been a massive growth on plant-based frozen desserts (PBFD) recently but very little investigations were reported on the functional properties of Vegan ingredients for frozen desserts. The objectives of this study were to investigate physicochemical and functional properties of PBFD made from various plant-based materials. PBFD was prepared using different ingredients, i.e., sugar (SV), stevia (S), soy protein (SP), walnut oil(W), and S+SP+W, respectively. Non-Vegan frozen dessert (NVFD) was used to standard physicochemical properties of frozen desserts. The physicochemic ... 전체 초록 보기
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