Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology
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| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 20(2014), 7 vom: 15. Okt., Seite 489-500 |
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| Auteur principal: | |
| Autres auteurs: | , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2014
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Research Support, Non-U.S. Gov't Ice cream inulin melting response surface methodology sensory analysis texture Dietary Carbohydrates Dietary Fats plus... |
| Accès en ligne |
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