The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread

Low-calorie and low-fat foods have been introduced to the market to fight the increasing incidence of overweightness and obesity. New approaches and high-quality fat replacers may overcome the poor organoleptic properties of such products. A model of processed cheese spread (PCS) was produced as a f...

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Detalles Bibliográficos
Autores principales: Schädle, Christopher N., Bader-Mittermaier, Stephanie, Sanahuja, Solange
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8955635/
https://www.ncbi.nlm.nih.gov/pubmed/35335227
http://dx.doi.org/10.3390/molecules27061864

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8955635/
https://www.ncbi.nlm.nih.gov/pubmed/35335227
http://dx.doi.org/10.3390/molecules27061864

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