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Assessment of physicochemical and thermal properties of soluble dextrin fiber from potato starch for use in fruit mousses.
Kapusniak Jochym, Kamila; Wojcik, Malwina; Wrobel, Karolina; Rosicka-Kaczmarek, Justyna; Kapusniak, Janusz.
Afiliação
  • Kapusniak Jochym K; Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Czestochowa, Poland.
  • Wojcik M; Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Czestochowa, Poland.
  • Wrobel K; Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Czestochowa, Poland.
  • Rosicka-Kaczmarek J; Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland.
  • Kapusniak J; Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Czestochowa, Poland.
J Sci Food Agric ; 101(10): 4125-4133, 2021 Aug 15.
Article em En | MEDLINE | ID: mdl-33368353
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Solanum tuberosum / Extratos Vegetais / Dextrinas / Aditivos Alimentares / Frutas Idioma: En Revista: J Sci Food Agric Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Polônia
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Solanum tuberosum / Extratos Vegetais / Dextrinas / Aditivos Alimentares / Frutas Idioma: En Revista: J Sci Food Agric Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Polônia