Effect of Nutriose on Rheological, Textural and Sensorial Characteristics of Spanish Muffins

Food and Bioprocess Technology

Volumn 6, Issue 8, 2013, Pages 1990-1999

  Martínez Cervera, Sandra ^a   de la Hera, Esther ^b   Sanz, Teresa ^a   Gómez, Manuel ^b   Salvador, Ana ^a  

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

^b UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Fat replacer; Fibre; Muffins; Nutriose; Rheology; Texture

Indexed keywords

AIR BUBBLES; CONSUMER ACCEPTABILITY; FAT REPLACEMENTS; FAT REPLACER; MUFFINS; NUTRIOSE; SIGNIFICANT DIFFERENCES; STARCH GELATINIZATION;

FIBERS; GELATION; TEXTURES;

RHEOLOGY;

EID: 84880962364     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0939-x     Document Type: Article

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