Influence of hydrocolloid type on structural breakdown of vegetable purees during in vitro digestion
This is the peer reviewed version of the following article: Influence of hydrocolloid type on structural breakdown of vegetable purees during in vitro digestion. Salvador, Ana; Sanz, Teresa. International Journal of Food Science and Technology DOI: 10.1111/ijfs.14533 (2020)] which has been published in final form at https://doi.org/10.1111/ijfs.14533. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions."
Saved in:
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Institute of Food Science and Technology (U.K.)
2020-01-22
|
| Subjects: | Acceptability, Gastric structuring, Hydrocolloids, Rheology, Zucchini puree, |
| Online Access: | http://hdl.handle.net/10261/206287 http://dx.doi.org/10.13039/501100003329 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|