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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...

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Detalles Bibliográficos
Autores principales:	Aguilar-Raymundo, Victoria Guadalupe, Vélez-Ruiz, Jorge Fernando
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2018
Materias:	Article
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

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