Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology

Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology

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Bibliographische Detailangaben
Veröffentlicht in:Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 20(2014), 7 vom: 15. Okt., Seite 489-500
1. Verfasser: Pintor, Aurora (VerfasserIn)
Weitere Verfasser: Severiano-Pérez, Patricia, Totosaus, Alfonso
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2014
Zugriff auf das übergeordnete Werk:Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:Journal Article Research Support, Non-U.S. Gov't Ice cream inulin melting response surface methodology sensory analysis texture Dietary Carbohydrates Dietary Fats mehr... Fat Substitutes Inulin 9005-80-5
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