Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties
(2023)
Journal Article
This study investigates the potential use of peanut oil bodies as a fat replacer in ice cream. We explored the effects of different treatments, fresh (FOB), heated (HOB), and roasted (ROB) peanut oil bodies on ice cream preparation. Heat treatment al... Read More about Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties.