Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies
Author:
Affiliation:
1. Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Murcia, Spain
Funder
Fundación Séneca
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://tandfonline.com/doi/pdf/10.1080/19476337.2017.1327462
Reference48 articles.
1. Single crystals of inulin
2. Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti
3. Intense sweeteners, energy intake and the control of body weight
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