Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2011.02546.x/fullpdf
Reference29 articles.
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2. Comparing [lambda]-carrageenan and an inulin blend as fat replacers in carboxymethyl cellulose dairy desserts. Rheological and sensory aspects;Bayarri;Food Hydrocolloids,2010
3. Texture perceived on inulin-enriched low-fat semisolid dairy desserts. Rheological and structural basis;Bayarri;J Texture Stud,2011
4. Photometry and colorimetry characterisation of materials in daylighting evaluation tools;Bodart;Building Environ,2008
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