Development of functional milk desserts enriched with resistant starch based on consumers' perception
Sensory characteristics play a key role in determining consumers' acceptance of functional foods. In this context, the aim of the present work was to apply a combination of sensory and consumer methodologies to the development of chocolate milk desserts enriched with resistant starch. Chocolate...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 18(2012), 5 vom: 09. Okt., Seite 465-75
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| 1. Verfasser: |
Ares, Florencia
(VerfasserIn) |
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| Weitere Verfasser: |
Arrarte, Eloísa,
De León, Tania,
Ares, Gastón,
Gámbaro, Adriana |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2012
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Comparative Study
Journal Article
Sweetening Agents
Starch
9005-25-8 |
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