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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| 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 |