Replacement of Fat or Starch
Author:
Publisher
Springer Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-16-0320-4_12
Reference183 articles.
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2. Ai Y, Jane JL (2015) Gelatinization and rheological properties of starch. Starch-Stärke 67:213–224. https://doi.org/10.1002/star.201400201
3. Aiking H (2011) Future protein supply. Trends Food Sci Technol 22(2–3):112–120. https://doi.org/10.1016/j.tifs.2010.04.005
4. Akalın AS, Karagözlü C, Ünal G (2008) Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin. Eur Food Res Technol 227(3):889–895. https://doi.org/10.1007/s00217-007-0800-z
5. Alexander RJ (1995) Fat replacers based on starch. Cereal Foods World 40(5):249–262. https://doi.org/10.1021/bp00033a016
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