Influence of the chain-length distribution of inulin on the rheology and microstructure of prebiotic dairy desserts
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference21 articles.
1. Prebiotic effectiveness of fructans of different degrees of polymerization;Biedrzycka;Trends in Food Science and Technology,2004
2. Influence of crystallisation conditions on the large deformation rheology of inulin gels;Bot;Food Hydrocolloids,2004
3. Inulin-enriched pasta: effects on textural properties and starch degradation;Brennan;Food Chemistry,2004
4. Effects of inulin-type fructans of different chain length and type of branching on intestinal absorption and balance of calcium and magnesium in rats;Coudray;European Journal of Nutrition,2003
5. Effect of oligofructose incorporation on the properties of fermented probiotic lactic beverages;De Castro;International Journal of Dairy Technology,2009
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