International Journal of Food Properties
Volume 27, 2024 - Issue 1
Research Article
Quality characteristics of low-fat ice cream mixtures as affected by modified cassava starch and hydrocolloids
Sara Marimon-Valverdea Food Science and Technology Research Seedbed (SICTAL), Universidad Nacional de Colombia at Medellín, Medellín, Colombia
https://orcid.org/0009-0003-1160-6120View further author information
https://orcid.org/0009-0003-1160-6120View further author information, Sebastián Lainez-Ramireza Food Science and Technology Research Seedbed (SICTAL), Universidad Nacional de Colombia at Medellín, Medellín, Colombiahttps://orcid.org/0009-0008-4248-1224View further author information
https://orcid.org/0009-0008-4248-1224View further author information, José-Uriel Sepúlveda-Valenciab Department of Agricultural and Food Engineering. Faculty of Agricultural Sciences, Universidad Nacional de Colombia at Medellín, Medellín, Colombiahttps://orcid.org/0000-0001-5660-4514View further author information
https://orcid.org/0000-0001-5660-4514View further author information, Alejandro Mejia-Villotac Research and Development, Alimentos y Productos en Polvo Poltec S A S, La Estrella, Colombiahttps://orcid.org/0000-0003-4306-3266View further author information
https://orcid.org/0000-0003-4306-3266View further author information & Eduardo Rodriguez-Sandovalb Department of Agricultural and Food Engineering. Faculty of Agricultural Sciences, Universidad Nacional de Colombia at Medellín, Medellín, ColombiaCorrespondence[email protected]
https://orcid.org/0000-0001-9146-2419View further author information
https://orcid.org/0000-0001-9146-2419View further author information