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Xylo‐oligosaccharides as texture modifier compounds in aqueous media and in combination with food thickeners
Present study introduces the previously not‐described rheological properties of a nondigestible oligosaccharide: xylo‐oligosaccharide which is a novel food ingredient in Europe. Significant differences were observed among viscosity of solutions of different formulas (liquid or powder) of XOS. Thicke...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382132/ https://www.ncbi.nlm.nih.gov/pubmed/32724566 http://dx.doi.org/10.1002/fsn3.1177 |