Fruit fillings development: A multiparametric approach
Author:
Funder
Spanish Ministry of Science and Innovation
Publisher
Elsevier BV
Subject
Food Science
Reference21 articles.
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2. Formulating fruit fillings. Freezing and baking stability of a tapioca starch-pectin mixture model;Agudelo;Food Hydrocolloids,2014
3. Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture-Rheological, microstructure and physical quality characteristics;Aidoo;Journal of Food Engineering,2014
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