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Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts
The aim of the study was to assess the possibility of using polysaccharides: inulin and polydextrose in combination with steviol glycosides as sucrose substitutes in starch-based desserts with reduced sugar content and to determine their influence on the rheological properties of these desserts. The...
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| Publicat a: | Polymers (Basel) |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7600773/ https://ncbi.nlm.nih.gov/pubmed/32992665 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/polym12102224 |
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