Inulin blend as prebiotic and fat replacer in dairy desserts: Optimization by response surface methodology

Journal of Dairy Science

Volumn 94, Issue 5, 2011, Pages 2192-2200

  Arcia, P L ^a,b   Costell, E ^a   Tarrega A ^a  

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

^b Metrology Section   (Uruguay)

Author keywords

Dairy dessert; Inulin; Optimization; Response surface method

Indexed keywords

INULIN; PREBIOTIC AGENT; SUCROSE;

ANIMAL; ARTICLE; CHEMISTRY; CONSUMER; DAIRY PRODUCT; FAT INTAKE; FOOD HANDLING; METHODOLOGY; TASTE;

ANIMALS; CONSUMER SATISFACTION; DAIRY PRODUCTS; DIETARY FATS; FOOD TECHNOLOGY; INULIN; PREBIOTICS; SUCROSE; TASTE;

CITRUS LIMON;

EID: 79955089681     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3873     Document Type: Article

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