Inulin blend as prebiotic and fat replacer in dairy desserts: Optimization by response surface methodology
Author:
Funder
MICIN, Spain
LATU
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference32 articles.
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3. Using seeding technique in the manufacture of inulin enriched dairy desserts;Arcia,2010
4. Comparing λ-carrageenan and an inulin blend as fat replacers in carboxymethyl cellulose dairy desserts: Rheological and sensory aspects;Bayarri;Food Hydrocolloids,2010
5. Prebiotic effectiveness of fructans of different degrees of polymerization;Biedrzycka;Trends Food Sci. Technol.,2004
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