Inulin-enriched dairy desserts: Physicochemical and sensory aspects

Journal of Dairy Science

Volumn 92, Issue 9, 2009, Pages 4188-4199

  Gonzalez Tomas L ^a   Bayarri, S ^a   Costell, E ^a  

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

Author keywords

Dairy dessert; Flow behavior; Inulin; Sensory analysis

Indexed keywords

INULIN;

ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; CHEMISTRY; CONSUMER; DAIRY PRODUCT; FOOD HANDLING; HUMAN; METABOLISM; MILK; PRINCIPAL COMPONENT ANALYSIS; SENSATION;

ANALYSIS OF VARIANCE; ANIMALS; CONSUMER SATISFACTION; DAIRY PRODUCTS; FOOD TECHNOLOGY; HUMANS; INULIN; MILK; PRINCIPAL COMPONENT ANALYSIS; SENSATION;

EID: 70349295751     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2241     Document Type: Article

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