The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review-Reference-Cited by-同舟云学术

The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

Published:2012-07 Issue:2 Volume:133 Page:237-248
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Morris Cécile,Morris Gordon A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference88 articles.

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2. Drivers of liking for yogurt drinks with prebiotics and probiotics;Allgeyer;Journal of Food Science,2010

3. Effect of fat replacement by inulin or lupin-kernel fibre on sausage patty acceptability, post-meal perceptions of satiety and food intake in men;Archer;British Journal of Nutrition,2004

4. Consumer evaluation of bakery product flavour as affected by incorporating the prebiotic tagatose;Armstrong;International Journal of Food Science and Technology,2009

5. Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus;Aryana;Journal of Food Science,2007

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