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Effect of fat and sugar substitution on the quality characteristics of low calorie milk drinks
The study was undertaken to develop low calorie functional milk drinks using inulin and sucralose as fat and sugar substitutes, respectively. Cardamom was incorporated as a flavouring ingredient. The milk fat varied from 0.5 to 1.0%, sugar replacement from 0 to 100%, and inulin incorporation from 0...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550833/ https://ncbi.nlm.nih.gov/pubmed/24293689 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0216-9 |
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