A carregar...
Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent
In this research, maltodextrin (0, 1 and 2% w/w) and resistant starch (0, 1 and 2% w/w) were used in the formulation of low-fat ice cream (4% fat) and their effects on the physicochemical and sensory properties were investigated. The optimum levels of maltodextrin and resistant starch were determine...
Na minha lista:
| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5380610/ https://ncbi.nlm.nih.gov/pubmed/28416867 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2492-0 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|