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Journal of Food Science

Volumn 65, Issue 5, 2000, Pages 849-853

Viscosity and textural attributes of reduced-fat peanut pastes

(3) Singh, S K a Castell Perez, M E b Moreira, R G b

a Arthur D Little Inc (United States)

b TEXAS A AND M UNIVERSITY (United States)

Author keywords

Fat replacers; Mouthfeel; Shear thinning; Spreadability; Viscosity

Indexed keywords

EQUIPMENT; FOOD ANALYSIS; FOOD PRODUCT; ORGANOLEPTIC PROPERTY; PEANUT; POLYMERASE CHAIN REACTION; TEMPERATURE; TEXTURE; VISCOSITY;

EID: 0033828037 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2000.tb13599.x Document Type: Article

Times cited : (19)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.