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Peer-reviewedCC BYFoods (Basel, Switzerland)

Rheological Optimization of Reduced-Sugar Ice Cream Enriched with Inulin and Carob Flour

  • Teresa Stefania Dell’Endice1
  • Giusy Rita Caponio2
  • Anna Maria Giudetti3
  • Davide De Angelis4
  • Vito Michele Paradiso3
4 affiliations
  1. 1Department of Clinical and Experimental Medicine, University of Foggia, Via Napoli 121, 71122 Foggia, Italy;
  2. 2Department of Bioscience, Biotechnology and Environment, University of Bari Aldo Moro, Via Orabona 4, 70125 Bari, Italy;
  3. 3Department of Biological and Environmental Sciences and Technologies, University of Salento, S. P. 6 Lecce-Monteroni, 73100 Lecce, Italy; (A.M.G.); (V.M.P.)
  4. 4Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, 70126 Bari, Italy
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Cite

BibTeXRIS
BibTeX
@article{dellendice2026rheological,
  title = {{Rheological Optimization of Reduced-Sugar Ice Cream Enriched with Inulin and Carob Flour}},
  author = {Teresa Stefania Dell’Endice and Giusy Rita Caponio and Anna Maria Giudetti and Davide De Angelis and Vito Michele Paradiso},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = sep,
  url = {https://europepmc.org/article/PMC/PMC13664442},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Rheological Optimization of Reduced-Sugar Ice Cream Enriched with Inulin and Carob Flour
AU  - Teresa Stefania Dell’Endice
AU  - Giusy Rita Caponio
AU  - Anna Maria Giudetti
AU  - Davide De Angelis
AU  - Vito Michele Paradiso
PY  - 2026
DA  - 2026/09/22
JO  - Foods (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13664442
SN  - 2304-8158
ER  -