The Effect of β-Glucans from Oats and Yeasts on the Dynamics of Ice Crystal Growth in Acidophilic Ice Cream Based on Liquid Hydrolyzed Whey Concentrate.

Foods · 2025 · PMC12248517 · PMID 40646936

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a positive trendno p-value reported

The SS sample containing 0.6% Cremodan SI 320 showed a positive trend in terms of freezing point reduction.

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