Rheological and sensory attributes of cream caramel desserts containing fructooligosaccharides as substitute sweeteners-Reference-Cited by-同舟云学术

Rheological and sensory attributes of cream caramel desserts containing fructooligosaccharides as substitute sweeteners

Published:2012-11-23 Issue:3 Volume:48 Page:663-669
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Protonotariou Styliani V.¹,Karali Euagelia¹,Evageliou Vasiliki²,Yanniotis Stavros¹,Mandala Ioanna¹

Affiliation:

1. Laboratory of Engineering; Processing and Preservation of Foods; Department of Food Science and Technology; Agricultural University of Athens; 75 Iera Odos, 11855 Athens; Greece

2. Laboratory of Food Chemistry and Analysis; Department of Food Science and Technology; Agricultural University of Athens; 75 Iera Odos, 11855 Athens; Greece

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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4. Effects of fructooligosaccharides ingestion on fecal Bifidobacteria, and selected metabolic indexes of colon carcinogenesis in healthy humans;Bouhnik;Nutrition and Cancer,1996

5. Immobilization of beta-fructofuranosidases from Aspergillus on methacrylamide-based polymeric beads for production of fructooligosaccharides;Chiang;Biotechnology Progress,1997

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