Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese-Reference-Cited by-同舟云学术

Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese

Published:2014-05 Issue:2 Volume:56 Page:356-362
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Diamantino Vivian Ribeiro,Beraldo Fernanda Arantes,Sunakozawa Tássila Nakata,Penna Ana Lúcia Barretto

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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4. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage;Buriti;International Dairy Journal,2005

5. Physical properties of dry-heated octenyl succinylated waxy corn starches and its application in fat-reduced muffin;Chung;Journal of Cereal Science,2010

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