Cargando…
Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour
Dairy desserts are complex mixtures and matrices including main components such as milk, sugar, starch, hydrocolloids, colorants and flavors, with a proteinaceous structure; they are widely consumed and present a semisolid consistency. In this work, the physicochemical and rheological properties of...
| Autores principales: | , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2018
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5848129/ https://www.ncbi.nlm.nih.gov/pubmed/29463036 http://dx.doi.org/10.3390/foods7020025 |