The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects

Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics. The aim of this study was to investigate the influence of fructose sweeteners on the development of functional pr...

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Detalles Bibliográficos
Autores principales: Nikolić, Ivana, Petrović, Jovana, Pajin, Biljana, Lončarević, Ivana, Šubarić, Drago, Ačkar, Đurđica, Miličević, Borislav, Šereš, Zita, Dokić, Ljubica, Šoronja-Simović, Dragana, Jozinović, Antun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10386183/
https://www.ncbi.nlm.nih.gov/pubmed/37514372
http://dx.doi.org/10.3390/polym15142982

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10386183/
https://www.ncbi.nlm.nih.gov/pubmed/37514372
http://dx.doi.org/10.3390/polym15142982

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