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Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch

The octenyl succinyl anhydride (OSA) esterified pearl millet (Pennisetum typhoides) starch was evaluated as fat replacer in soft serve ice cream in comparison to other fat replacers viz. inulin, whey protein concentrate-70 and commercial starch. During temperature sweep test, the yield stress and fl...

詳細記述

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書誌詳細
出版年:J Food Sci Technol
主要な著者: Sharma, Monika, Singh, Ashish K., Yadav, Deep N.
フォーマット: Artigo
言語:Inglês
出版事項: Springer India 2017
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC5430196/
https://ncbi.nlm.nih.gov/pubmed/28559623
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2595-7
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