2021peer-reviewed60 citations
Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin
Larissa da Silva Faresin, Rafaela Julyana Barboza Devos, Christian Oliveira Reinehr, Luciane Maria Colla
International Journal of Gastronomy and Food Science
Concepts
Spirulina (dietary supplement)Food scienceInulinSugarPhycocyaninFat substituteChemistryIce cream