Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1756-9.pdf
Reference36 articles.
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3. Arancibia C, Bayarri S, Costell E (2013b) Impact of structural differences on perceived sweetness in semisolid dairy matrices. J Texture Stud 44:346–356
4. Barnes S, Prasain J, D’alessandro T, Wang C, Zhang H, Kim H (2006) Soy isoflavones. In: Heber D (ed) Nutritional oncology, 2nd edn. Academic, San Diego, pp. 559–571
5. Bayarri S, Chulia I, Costell E (2010) Comparing λ-carrageenan and an inulin blend as fat replacers in carboxymethyl cellulose dairy desserts. Rheological and sensory aspects. Food Hydrocoll 24:578–587
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