Effect of inulin and whey protein concentrate on the physicochemical properties and shelf life of reduced‐fat cream puffs-Reference-Cited by-同舟云学术

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Effect of inulin and whey protein concentrate on the physicochemical properties and shelf life of reduced‐fat cream puffs

Published:2022-08-12 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Onsri Narudee¹^ORCID,Hudthagosol Chatrapa¹,Sanporkha Promluck¹

Affiliation:

1. Department of Nutrition, Faculty of Public Health Mahidol University Bangkok Thailand

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16955

Reference50 articles.

1. Physicochemical properties of whipped cream stabilized with electrohydrodynamic modified cellulose

2. Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter

3. Effect of inulin, oligofructose and oligofructose‐enriched inulin on physicochemical, staling, and sensory properties of prebiotic cake;Beikzadeh M.;Journal of Agricultural Science and Technology,2017

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of fat replacers in dairy products: A review;Foods and Raw Materials;2024-01-30

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