Rheological characterization of mixtures of inulin and dietary fibers;Caratterizzazione reologica di miscele di inulina con fibre

Industrie Alimentari

Volumn , Issue 404, 2001, Pages 633-640

  Paoletti, F ^a   Nardo, N ^a   Monici, M ^b   Maini, S ^b   Butturini, A ^b  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b Villani SpA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 23044478626     PISSN: 0019901X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

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5. L.A. Schaller-Povolny and D.E. Smith "Sensory attributes and storage life of reduced fat ice cream as related to inulin content". Journal of Food Science, 64, 555-559, 1999.
6. R.K. Robinson "The potential of inulin as a functional ingredient". British Food Journal, 97, 30-32, 1995.
7. D.E. Pszczola "Feelin good: igredients that add texture". Food Technology, 51, 82-86, 1997.
8. J.E. Spiegel, R. Rose, P. Karabell, V.H. Frankos and D.F. Schmitt "Safety and benefits of fructooligosaccharides as food ingredients". Food Technology, 48, 85-89, 1994.