Influence of cellulose nanofibrils on the structural elements of ice cream

Published 2018 View Full Article

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Title
Influence of cellulose nanofibrils on the structural elements of ice cream
Authors
Keywords
Ice cream, Cellulose nanofibrils, Fat replacer, Napping, Emulsion stabilization
Journal
FOOD HYDROCOLLOIDS
Volume 87, Issue -, Pages 204-213
Publisher
Elsevier BV
Online
2018-07-23
DOI
10.1016/j.foodhyd.2018.07.035

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