Thickness suitability of prebiotic dairy desserts : relationship with rheological properties
In food product development it is important to knowtowhat extent changes in formulationmodifies the product, affecting its sensory properties and acceptability. Addition of polysaccharides like inulin can affect product structure in particular, modifying both rheological behaviour and perceived text...
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| Natura: | article |
| Lingua: | inglese |
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2010
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| Accesso online: | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=29339 |
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