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December 14, 2023FoodsOpen Access

The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae

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Authors

JMJoanna MarkowskaATAgnieszka TyfaADAnna Drabent

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Markowska et al. (2023) studied this question.

synapsesocial.com/papers/6a627cbbf5a6cede3a89f12chttps://doi.org/10.3390/foods12244481
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Ice Recrystallization in Ice Cream: Interactions Between Sweeteners and Stabilizers1997 · 108 citations
  2. 2Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream2019 · 9 citations
  3. 3Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan2019 · 26 citations