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The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced-fat mozzarella cheese-like product.
Li, Hongjuan; Yu, Hongmei; Liu, Yan; Wang, Yi; Li, Hongbo; Yu, Jinghua.
Afiliación
  • Li H; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.
  • Yu H; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.
  • Liu Y; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.
  • Wang Y; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.
  • Li H; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.
  • Yu J; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.
J Sci Food Agric ; 99(12): 5586-5593, 2019 Sep.
Article en En | MEDLINE | ID: mdl-31152446
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Plastificantes / Alcoholes del Azúcar / Queso / Sustitutos de Grasa / Lecitinas / Aditivos Alimentarios / Inulina / Maltosa Idioma: En Revista: J Sci Food Agric Año: 2019 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Plastificantes / Alcoholes del Azúcar / Queso / Sustitutos de Grasa / Lecitinas / Aditivos Alimentarios / Inulina / Maltosa Idioma: En Revista: J Sci Food Agric Año: 2019 Tipo del documento: Article País de afiliación: China