Production and Characterization of Potentially Symbiotic Acerola Ice Cream with Partially Hydrolyzed Guar Gum and Added Lacticaseibacillus rhamnosus GG
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This study aimed to develop low-fat acerola ice creams enriched with partially hydrolyzed guar gum (PHGG) at concentrations of 6% and 12% and supplemented with Lacticaseibacillus rhamnosus GG. Three formulations were prepared by partially or totally replacing ... ...
