Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies;Efecto de la sustitución de almidón por inulina sobre las características físico-químicas, de textura y sensoriales de los caramelos de goma

CYTA - Journal of Food

Volumn 16, Issue 1, 2018, Pages 1-10

  Delgado, Paola ^a   Bañón, Sancho ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

candies; dietary fiber; gelling polysaccharides; Inulin; prebiotics; starch

Indexed keywords

GELATION; MICA; PLANTS (BOTANY); SILICATE MINERALS; STARCH;

CANDIES; DIETARY FIBERS; GELLING POLYSACCHARIDES; INULIN; PREBIOTICS;

POLYSACCHARIDES;

EID: 85020626835     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2017.1327462     Document Type: Article

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