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Nutritional, Physico-Chemical and Mechanical Characterization of Vegetable Fibers to Develop Fiber-Based Gel Foods

The aim of this research was to evaluate the nutritional and physico-chemical properties of six different vegetable fibers and explore the possibility of using them as a thickener or gelling agent in food. To determine the technological, nutritional and physical parameters, the following analyses we...

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Detalles Bibliográficos
Autores principales:	Noguerol, Ana Teresa, Igual, Marta, Pagán-Moreno, M. Jesús
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8148593/ https://www.ncbi.nlm.nih.gov/pubmed/34066936 http://dx.doi.org/10.3390/foods10051017

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