Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts

International Dairy Journal

Volumn 16, Issue 9, 2006, Pages 1104-1112

  Tarrega A ^a   Costell, E ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Creaminess; Dairy dessert; Fat content; Flow behaviour; Inulin; Thickness

Indexed keywords

DAIRY PRODUCTS; GLUCOSE SENSORS; OILS AND FATS; PROTEINS; RHEOLOGY; STARCH; VISCOSITY;

CREAMINESS; DAIRY DESSERT; FAT CONTENTS; FLOW BEHAVIOR; INULINS;

SACCHARIFICATION;

EID: 33646512632     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.09.002     Document Type: Article

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