Comparing λ-carrageenan and an inulin blend as fat replacers in carboxymethyl cellulose dairy desserts. Rheological and sensory aspects
10 pages, 9 figures, 4 tables.-- Printed version published: August-October 2010
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| Main Authors: | , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2010-03-01
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| Subjects: | λ-Carrageenan, Inulin blend, Fat, Dairy desserts, Rheology, Sensory properties, |
| Online Access: | http://hdl.handle.net/10261/24381 |
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