Inulin application on the optimization of reduced-fat ice cream using response surface methodology

Publication date: October 2021Source: Food Hydrocolloids, Volume 119Author(s): Rajnibhas Sukeaw Samakradhamrongthai, Taruedee Jannu, Thanyapohn Supawan, Amita Khawsud, Pajaree Aumpa, Gerry Renaldi

Source: Food Hydrocolloids - May 11, 2021 Category: Food Science Source Type: research