Textural and sensory properties of spreads with sucrose and maltitol
نویسندگان
چکیده
منابع مشابه
Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads—A Review
Tree nuts are rich in macro and micronutrients, phytochemicals, tocopherols and phenolic compounds. The development of nut spreads would potentially increase the food uses of nuts and introduce consumers with a healthier, non-animal breakfast snack food. Nut spreads are spreadable products made from nuts that are ground into paste. Roasting and milling (particle size reduction) are two importan...
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ژورنال
عنوان ژورنال: Hemijska industrija
سال: 2012
ISSN: 0367-598X,2217-7426
DOI: 10.2298/hemind110902094p