Structural changes in biscuits made with cellulose emulsions as fat replacers
Biscuits are a popular baked cereal food much appreciated by consumers. In the last few years, cellulose derivatives have been successfully used as fat replacers in biscuits. In this way, not only is the total amount of fat reduced but also the saturated fatty acids and the trans fatty acids are eli...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 6 vom: 21. Sept., Seite 480-489 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2017
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Biscuits celluloses fat replacement structure Emulsions Fat Substitutes Fatty Acids Hypromellose Derivatives 3NXW29V3WO mehr... |
| Online verfügbar |
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