# Impact of soy protein dispersibility on the structural and sensory properties of fat-free ice cream

> Research article (Food Hydrocolloids, 2023) · cited 25× · AI/ML

**Wikidata**: [openalex:W4387233073](https://www.wikidata.org/wiki/openalex:W4387233073)  
**Source**: https://4ort.xyz/entity/impact-of-soy-protein-dispersibility-on-the-structural-and-sensory-properties-of-fat-free-ice-cream