Influence of the chain-length distribution of inulin on the rheology and microstructure of prebiotic dairy desserts

Journal of Food Engineering

Volumn 104, Issue 3, 2011, Pages 356-363

  Tarrega A ^a   Torres, J D ^a   Costell, E ^a  

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

Author keywords

Inulin; Length chain; Microstructure; Rheology; Storage

Indexed keywords

CHAIN LENGTH DISTRIBUTION; DAIRY DESSERTS; INULIN; LENGTH-CHAIN; MILK SAMPLE; PERCENTAGE OF VOLUME; PREBIOTICS; REFRIGERATED STORAGES; RHEOLOGICAL CHANGE; RHEOLOGICAL PROPERTY; STORAGE; STORAGE PERIODS; STORAGE TIME;

ELASTICITY; MICROSTRUCTURE; VISCOSITY;

RHEOLOGY;

EID: 79952036937     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.12.028     Document Type: Article

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