Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability.

Foods · 2022 · PMC9455727 · PMID 36076745

Europe PMC DOI

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a decreasing trendno p-value reported

Meanwhile, the ice cream mixes all showed a decreasing trend of apparent viscosity with the increasing shear rate.

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