The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert-Reference-Cited by-同舟云学术

The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert

Published:2017-12 Issue: Volume:10 Page:16-23
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Rodriguez Furlán Laura T.,Campderrós Mercedes E.

Funder

Secretary of Science and Technology, National University of San Luis

Scientific and Technological Research

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference38 articles.

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3. Inulin blend as prebiotic and fat replacer in dairy desserts: optimization by response surface methodology;Arcia;J. Dairy Sci.,2011

4. Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics;Arltoft;Food Hydrocolloid.,2008

5. Effect of salep as a hydrocolloid on storage stability of ‘Incir Uyutmasi’ dessert;Ayar;Food Hydrocolloid.,2009

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