Autors: Colic, ML., Jukic, M., Nakov, G. N., Lukinac, J., Antunovic, M.
Title: Sustainable Utilization of Hemp Press Cake Flour in Ice Cream Production: Physicochemical, Rheological, Textural, and Sensorial Properties
Keywords: ice cream, by-product utilization, sustainable production, hemp press cake, physicochemical, rheological properties, texture, colour, sensory evaluation

References

    Issue

    SUSTAINABILITY, vol. 16, 2024, , https://doi.org/10.3390/su16198354

    Цитирания (Citation/s):
    1. Capcanari, T, Covaliov, E, Negoita, C, Harnessing Hemp (Cannabis sativa L.) Seed Cake Proteins: From Concentrate Production to Enhanced Choux Pastry Quality, FOODS, vol 14, 2025, eissn: 2304-8158, art_no: ARTN 567, doi: 10.3390/foods14040567, pmid: MEDLINE:40002011 - 2025 - в издания, индексирани в Web of Science

    Вид: статия в списание, публикация в издание с импакт фактор, публикация в реферирано издание, индексирана в Scopus и Web of Science