Characterization of fat replacers.
Z Lebensm Unters Forsch
; 199(4): 285-8, 1994 Oct.
Article
en En
| MEDLINE
| ID: mdl-7839737
ABSTRACT
Effects of commercial fat replacers on rheological properties of emulsions have been studied under a second-order design. The corresponding functions of regression have been calculated to describe the measured effects mathematically. On the basis of a figured three-dimensional plan of response, combinations of variables (fat, fat replacer, water) could be determined showing a similar consistency to the corresponding full-fat foodstuff.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Proteínas en la Dieta
/
Grasas
Tipo de estudio:
Diagnostic_studies
/
Prognostic_studies
Idioma:
En
Revista:
Z Lebensm Unters Forsch
Año:
1994
Tipo del documento:
Article
País de afiliación:
Alemania