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Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties

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Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties

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Rodriguez Garcia, J.; Salvador, A.; Hernando Hernando, MI. (2014). Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties. Food and Bioprocess Technology. 7(4):964-974. doi:10.1007/s11947-013-1066-z

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/44006

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Title: Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
The replacement of fat and sugar in cakes is a challenge as they have an important effect on the structural and sensory properties. Moreover, there is the possibility to incorporate an additional value using novel replacers. ...[+]
Subjects: Cake , Fat replacement , Inulin , Oligofructose , Structure , Sugar replacement
Copyrigths: Cerrado
Source:
Food and Bioprocess Technology. (issn: 1935-5130 )
DOI: 10.1007/s11947-013-1066-z
Publisher:
Springer Verlag (Germany)
Publisher version: http://dx.doi.org/10.1007/s11947-013-1066-z
Thanks:
The authors are indebted to the Spanish Ministry of Science and Innovation (project AGL2009-12785-C02-02) for the financial support. The authors are also grateful to Conselleria de Educacion of Valencia Government for ...[+]
Type: Artículo

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