Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiber

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  Chen, Wenpu ^a   Duizer, Lisa ^a   Corredig, Milena ^a   Goff, H Douglas ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Beverage; Dairy; Ice cream; Pudding; SSPS

Indexed keywords

CARRAGEENAN; POLYSACCHARIDE;

ADULT; ARTICLE; CHEMISTRY; CONSUMER; DAIRY PRODUCT; DIET SUPPLEMENTATION; DIETARY FIBER; FEMALE; HUMAN; MALE; PHYSICAL CHEMISTRY; QUALITY CONTROL; SENSATION; SOLUBILITY; SOYBEAN; TIME; VISCOSITY;

ADULT; CARRAGEENAN; CONSUMER SATISFACTION; DAIRY PRODUCTS; DIETARY FIBER; FEMALE; FOOD, FORTIFIED; HUMANS; MALE; PHYSICOCHEMICAL PHENOMENA; POLYSACCHARIDES; QUALITY CONTROL; SENSATION; SOLUBILITY; SOYBEANS; TIME FACTORS; VISCOSITY; YOUNG ADULT;

GLYCINE MAX;

EID: 77955792299     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01688.x     Document Type: Article

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