Author:
Zapata Noreña Caciano P.,Bayarri Sara,Costell Elvira
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry
Reference52 articles.
1. C.S. Brennan, C.M. Tudorica, Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin. Int. J. Food Sci. Technol. 43, 824–833 (2008)
2. J. Warrand, Healthy polysaccharides. The next chapter in food products. Food Technol. Biotech. 44, 355–370 (2006)
3. I. Mandala, C. Michon, B. Launay, Phase and rheological behaviors of xanthan/amylose and xanthan/starch mixed systems. Carbohydr. Polym. 58, 285–292 (2004)
4. J.E. Zimeri, J.L. Kokini, The effect of moisture content on the cristallinity and glass transition temperature of inulin. Carbohydr. Polym. 48, 299–304 (2002)
5. D. Pszczola, Curdlan differs from other gelling agents. Food Technol. 51, 30–33 (1997)
Cited by
16 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献