Effect of Inulin Seeding on Rheology and Microstructure of Prebiotic Dairy Desserts

Long-chain inulin in the presence of water forms a particulate gel of inulin crystals that can not only improve the consistency of low-fat products, but can also be responsible for a rough sensation. The objective of this work was to study the rheological properties and microstructure of inulin-enri...

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Bibliographic Details

Main Author:	ARCIA, PATRICIA (author)
Other Authors:	NAVARRO, SERGIO (author), COSTELL, ELVIRA (author), TÁRREGA, AMPARO (author)
Format:	article
Language:	English
Published:	2011
Subjects:	PREBIÓTICOS PRODUCTOS LÁCTEOS REOLOGÍA
Online Access:	https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32278
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