Effect of different incorporation processes of chitosan‐based oleogel as a fat substitute on the structural characteristics of vanilla ice cream
Natália Emmerick de Alcântara(Universidade Federal Fluminense), Vanessa Naciuk Castelo‐Branco(Universidade Federal Fluminense), Adriano G. Cruz(Instituto Federal do Rio de Janeiro), Jonas T. Guimarães(Universidade Federal Fluminense), Lívia Garcia Siqueira(Universidade Federal Fluminense), Gabriela Baptista Brito(Universidade Federal do Rio de Janeiro), Daniel Perrone(Universidade Federal do Rio de Janeiro)
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