Effect of Mineral Fortification on Textural and Oxidative Stability of Reduced-Fat Spreads
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910701799231
Reference30 articles.
1. Linear Viscoelastic Properties of Regular- and Reduced-Fat Pasteurized Process Cheese During Heating and Cooling
2. A rheological study on the application of carbohydrate-protein incompatibility to the development of low fat commercial spreads
3. The Influence of Storage Time on Rheological Properties and Texture of Yoghurts with the Addition of Oat-Maltodextrin as the Fat Substitute
4. Keogh, M. K. 1993. “The Stability to Inversion of a Concentrated Water-in-Oil Emulsion”. Cork, Ireland: PhD Thesis; University College Cork.
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