Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products

Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products

10.1016/j.foodhyd.2010.03.013

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Bibliographic Details
Main Authors: Koh, L., Jiang, B., Kasapis, S., Foo, C.W.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
α-Amylase inhibition
κ-Carrageenan
Agarose
Deacylated gellan
Fenugreek gum
Gum ghatti
Low methoxy pectin
Online Access:http://scholarbank.nus.edu.sg/handle/10635/77071
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Institution: National University of Singapore

Internet

http://scholarbank.nus.edu.sg/handle/10635/77071

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