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Yin Yin Thoo

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Influence of Brown Rice, Pea, and Soy Proteins on the Physicochemical Properties and Sensory Acceptance of Dairy‐Free Frozen Dessert

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By Towhid Hasan, Lee Fong Siow, Yin Yin Thoo
| Wiley Online Library Verified
1 Introduction Frozen desserts include a variety of foods such as ice cream, mellorine, sorbet, sherbet, frozen custard, frozen yogurt, and water ice that are commonly aerated and tested frozen (Goff and Hartel 2013; El-Maksoud, Hesarinejad, and Abedelmaksoud 2023; Hasan, Thoo, and Siow 2023a). Among them, ice cream is the most consumed and famous frozen dessert.
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