Technological benefits of inulin-type fructans application in gluten-free products – A review

Trends in Food Science and Technology

Volumn 56, Issue , 2016, Pages 149-157

  Drabińska, Natalia ^a   Zieliński, Henryk ^a   Krupa Kozak, Urszula ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Bread; Fructooligosaccharides; Gluten free products; Inulin; Sensory quality; Technological properties

Indexed keywords

FOOD PRODUCTS; POLYSACCHARIDES; SENSORY PERCEPTION;

BREAD; FRUCTO-OLIGOSACCHARIDES; GLUTEN-FREE; INULIN; SENSORY QUALITIES; TECHNOLOGICAL PROPERTIES;

CEREAL PRODUCTS;

EID: 84985993462     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.08.015     Document Type: Review

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