Structure design for gastronomy applications

Author:

Massa Alessandra,Arboleya Juan-Carlos,Castillo Fabiola,Axpe Eneko

Publisher

Elsevier

Reference60 articles.

1. Recent advances in the composition, extraction and food applications of plant-derived oleosomes;Abdullah;Trends in Food Science & Technology,2020

2. A review on food fermentation and the biotechnology of lactic acid bacteria;Admassie;World Journal of Food Science and Technology,2018

3. Mugaritz. Puntos de Fuga;Aduriz,2019

4. 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

5. Effect of highly aerated food on expected satiety;Arboleya;International Journal of Gastronomy and Food Science,2014

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