Ice cream as a vehicle for incorporating health-promoting ingredients: conceptualizationand overview of quality and storage stability aspects
Ice cream is a product with peculiar textural and organoleptic features and is highly appreciated by a very broad spectrum of consumers. Ice cream’s structure and colloidal design, together with its low-temperature storage, renders it a very promising carrier for the stabilization and in vivo delive...
| Main Authors: | , , |
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| Format: | Article |
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Wiley
2014
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| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/35197/ |