Inulin and maltodextrin can replace fat in baked savoury legume snacks-Reference-Cited by-同舟云学术

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Inulin and maltodextrin can replace fat in baked savoury legume snacks

Published:2015-07-24 Issue:10 Volume:50 Page:2297-2305
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Colla Kathryn¹,Gamlath Shirani¹

Affiliation:

1. Faculty of Health; School of Exercise and Nutrition Sciences; Deakin University; Burwood Vic. 3125 Australia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference43 articles.

1. Position of the American Dietetic Association: fat replacers;Ada;Journal of the American Dietetic Association,2005

2. Application and opportunities of pulses in food system: a review;Asif;Critical Reviews in Food Science & Nutrition,2013

3. The metabolizable energy of dietary resistant maltodextrin is variable and alters fecal microbiota composition in adult men;Baer;The Journal of Nutrition,2014

4. Fat content, baking time, hydration and temperature affect flavour release from biscuits in model-mouth and real systems;Brauss;Flavour and Fragrance Journal,1999

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1. Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée;Molecules;2024-04-20

2. Plant‐based fat substitutes with promising functional properties and health benefits;Journal of the American Oil Chemists' Society;2023-12-11

3. Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours;Foods;2023-07-28

4. Application of Modified Cassava Starch as a Fat Substitute in Cracker Production;Journal of Food Processing and Preservation;2023-06-14

5. Effect of oil content and enzymatic treatment on dough rheology and physical properties of 3D-printed cereal snack;Journal of Cereal Science;2022-11

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