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Xylo‐oligosaccharides as texture modifier compounds in aqueous media and in combination with food thickeners
Present study introduces the previously not‐described rheological properties of a nondigestible oligosaccharide: xylo‐oligosaccharide which is a novel food ingredient in Europe. Significant differences were observed among viscosity of solutions of different formulas (liquid or powder) of XOS. Thicke...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Food Sci Nutr |
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| Κύριοι συγγραφείς: | , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
John Wiley and Sons Inc.
2019
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7382132/ https://ncbi.nlm.nih.gov/pubmed/32724566 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1177 |
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