The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch.

Mihaylova, Dasha; Popova, Aneta; Goranova, Zhivka; Petkova, Dorina; Doykina, Pavlina; Lante, Anna

Mihaylova, Dasha; Popova, Aneta; Goranova, Zhivka; Petkova, Dorina; Doykina, Pavlina; Lante, Anna.

Afiliación

Mihaylova D; Department of Biotechnology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria.
Popova A; Department of Catering and Nutrition, Economics Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria.
Goranova Z; Institute of Food Preservation and Quality, 4002 Plovdiv, Bulgaria.
Petkova D; Department of Biotechnology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria.
Doykina P; Department of Catering and Nutrition, Economics Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria.
Lante A; Department of Agronomy, Food, Natural Resources, Animals, and Environment-DAFNAE, Agripolis, University of Padova, 35020 Legnaro, Italy.

Foods ; 10(11)2021 Oct 24.

Article en En | MEDLINE | ID: mdl-34828844

Palabras clave

nectarine; novel ingredient; puddings; rheology; sensory properties; starch

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Bulgaria Pais de publicación: Suiza

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