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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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| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2017
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| Matèries: | |
| Accés en línia: | 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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