Optimizing vegan frozen dessert: The impact of xanthan gum and oat-based milk substitute on rheological and sensory properties of frozen dessert

Henden, Yasemin; Gümüş, Tuncay; Kamer, Deniz Damla Altan; Kaynarca, Gülce Bedis; Yücel, Emel

doi:10.1016/j.foodchem.2024.140787

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.140787

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Optimizing vegan frozen dessert: The impact of xanthan gum and oat-based milk substitute on rheological and sensory properties of frozen dessert

Yasemin Henden,

Tuncay Gümüş,

Deniz Damla Altan Kamer

et al.

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Optimizing vegan frozen dessert: The impact of xanthan gum and oat-based milk substitute on rheological and sensory properties of frozen dessert

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References 48 publications

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