Rheological characteristics of healthy sugar substituted spreadable strawberry product

Journal of Food Engineering

Volumn 113, Issue 3, 2012, Pages 365-373

  Peinado, I ^a   Rosa, E ^a   Heredia, A ^a   Andres A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Fructose; Isomaltulose; Rheology; Spreadable strawberry; Sucrose

Indexed keywords

CONSISTENCY INDEX; COORDINATION NUMBER; DYNAMIC TESTS; HERSCHEL-BULKLEY FLUIDS; ISOMALTULOSE; PROCESS VARIABLES; RHEOLOGICAL CHARACTERISTICS; SPREADABLE STRAWBERRY; STATIC TESTS; WEAK GEL;

FRUCTOSE; GLUCOSE; RHEOLOGY; SUGAR (SUCROSE);

FRUITS;

FRAGARIA X ANANASSA;

EID: 84865526098     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.06.008     Document Type: Article

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