Rational design to develop a non-reactive model food imitative of a baked cereal product by replacing the functional properties of ingredients

Food Hydrocolloids

Volumn 63, Issue , 2017, Pages 552-560

  Bousquieres J ^a   Bonazzi, C ^a   Michon, C ^a  

^a UMR SayFood   (France)

Author keywords

Cellular structure; Cellulose derivative; Maillard reaction; Sponge cake; Viscosity

Indexed keywords

EID: 84992159937     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.09.036     Document Type: Article

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