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Cited article:

Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream

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Journal of Food Science and Technology 59 (7) 2605 (2022)

Rheological, Physico-chemical and Sensorial Properties of Ice Cream Made with Powdered Form with Low Energetic Value and High Content of Prebiotic Fibers

Marina Leopoldina Lamounier Campidelli, Jocelem Mastrodi Salgado, João De Deus Souza Carneiro, Luiz Ronaldo De Abreu, Tales Márcio De Oliveira Giarola, Elisângela Elena Nunes Carvalho, Eduardo Valério De Barros Vilas Boas, Aila Riany De Brito and Marcelo Franco
Journal of Culinary Science & Technology 19 (4) 331 (2021)

Ovine ice cream made with addition of whey protein concentrates of ovine-caprine origin

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International Dairy Journal 122 105146 (2021)

Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub)

Bianka Rocha Saraiva, Lucas Henrique Maldonado da Silva, Fernando Antônio Anjo, Ana Carolina Pelaes Vital, Jéssica Bassi Da Silva, Marcos Luciano Bruschi and Paula Toshimi Matumoto Pintro
International Journal of Food Science & Technology 55 (5) 1962 (2020)

Impact of stabilizers on the rheological properties of ice creams

Mariana Carniell MILLIATTI and Suzana Caetano da Silva LANNES
Food Science and Technology 38 (4) 733 (2018)

Comparison of the physicochemical behavior of model oil-in-water emulsions based on different lauric vegetal fats

Prudent Placide Anihouvi, Sabine Danthine, Yves Kegelaers, Anne Dombree and Christophe Blecker
Food Research International 53 (1) 156 (2013)