Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards
7 pages, 2 tables, 8 figures.-- Published online 14 October 2009
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2010-04
|
| Subjects: | Oligofructose, Long-chain inulin, Carrageenan, Custard, Rheology, Sensory, |
| Online Access: | http://hdl.handle.net/10261/19877 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|