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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...

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書目詳細資料
發表在:J Food Sci Technol
Main Authors: Sharma, Monika, Singh, Ashish K., Yadav, Deep N.
格式: Artigo
語言:Inglês
出版: Springer India 2017
主題:
在線閱讀: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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