Healthier ice cream?

• Autores: Cesar Vega
• Localización: Scientific American, ISSN 0036-8733, Vol. 308, Nº. 1, 2013, págs. 21-21
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • The article discusses initiatives to develop ice cream with lower fat content through research into the structural properties of unsaturated fats by food scientists including Douglas Goff of the University of Guelph in Ontario.