Texture perceived on inulin-enriched low-fat semisolid dairy desserts. Rheological and structural basis

Journal of Texture Studies

Volumn 42, Issue 3, 2011, Pages 174-184

  Bayarri, Sara ^a   González Tomás, Luis ^a   Hernando, Isabel ^b   Lluch, Ma Angeles ^b   Costell, Elvira ^a  

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

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Creaminess; Dairy dessert; Inulin; Rheology; Structure; Thickness

Indexed keywords

CREAMINESS; DAIRY DESSERT; INULIN; STRUCTURE; THICKNESS;

AGGLOMERATION; COATINGS; PARTICLE SIZE ANALYSIS; RHEOLOGY; TEXTURES;

DAIRIES;

EID: 79957915699     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2010.00280.x     Document Type: Article

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