New functional fibre in milk puddings: Effect on sensory properties and consumers' acceptability

LWT

Volumn 42, Issue 3, 2009, Pages 710-716

  Ares, Gastón ^a   Baixauli, Raquel ^b   Sanz, Teresa ^b   Varela, Paula ^b   Salvador, Ana ^b  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

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

Author keywords

Fibre; High amylose maize starch; Milk desserts; Resistant starch; Sensory and consumer responses; Survival analysis

Indexed keywords

BIOINFORMATICS; CYCLODEXTRINS; SENSORY ANALYSIS; STARCH;

CONSUMER ACCEPTABILITY; CONSUMER RESPONSE; FUNCTIONAL FIBERS; HIGH-AMYLOSE MAIZE STARCH; MILK DESSERT; RESISTANT STARCH; SENSORY AND CONSUMER RESPONSE; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; SURVIVAL ANALYSIS;

FIBERS;

ZEA MAYS;

EID: 57849134519     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.10.004     Document Type: Article

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