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Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts

The aim of the study was to assess the possibility of using polysaccharides: inulin and polydextrose in combination with steviol glycosides as sucrose substitutes in starch-based desserts with reduced sugar content and to determine their influence on the rheological properties of these desserts. The...

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Detalles Bibliográficos
Autores principales:	Gałkowska, Dorota, Południak, Monika, Witczak, Mariusz, Juszczak, Lesław
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7600773/ https://www.ncbi.nlm.nih.gov/pubmed/32992665 http://dx.doi.org/10.3390/polym12102224

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