Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology

Food Bioscience

Volumn 9, Issue , 2015, Pages 47-59

  Peinado, Irene ^a   Rosa, Estela ^b   Heredia, Ana ^b   Andrés, Ana ^b  

^a NORTHUMBRIA UNIVERSITY   (United Kingdom)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Antioxidant properties; Colour andtexture; Fructose; Isomaltulose; Response surfacemethodology; Spreadable product

Indexed keywords

FRAGARIA X ANANASSA;

EID: 84919797777     PISSN: 22124292     EISSN: 22124306     Source Type: Journal    
DOI: 10.1016/j.fbio.2014.08.002     Document Type: Article

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