Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods

Food Science and Biotechnology

Volumn 23, Issue 6, 2014, Pages 1837-1841

  Lim, Jongbin ^a   Ko, Sanghoon ^a   Lee, Suyong ^a  

^a Sejong University   (South Korea)

Author keywords

baking; Citrus junos; fat replacer; pectin; yuja

Indexed keywords

SHEAR THINNING;

BAKING; CAKE FORMULATIONS; CITRUS JUNOS; HIGHLY-CORRELATED; PECTIN; POWER LAW MODEL; SHEAR-THINNING BEHAVIOR; YUJA;

BAKERIES;

CITRUS JUNOS;

EID: 84918551206     PISSN: 12267708     EISSN: 20926456     Source Type: Journal    
DOI: 10.1007/s10068-014-0251-9     Document Type: Article

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