Effect of fat replacement by inulin on the physicochemical properties and sensory attributes of low-fat margarine

Author:

Li Jun,Cui Huaitian,Xu Xinyue,Li Jiayi,Lu Miaomiao,Guan Xijie,Zhu Danshi,Liu He

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference56 articles.

1. Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol;Agostoni;European Food Safety Agency Journal,2010

2. Utilization of palm oil and palm products in shortenings and margarines;Aini;European Journal of Lipid Science and Technology,2007

3. Application and functions of fat replacers in low-fat ice cream: A review;Akbari;Trends in Food Science & Technology,2019

4. The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream;Akbari;International Dairy Journal,2016

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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