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

10.1016/j.foodhyd.2010.03.013

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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

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record_format	dspace
spelling	sg-nus-scholar.10635-770712023-10-30T21:49:42Z Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products Koh, L. Jiang, B. Kasapis, S. Foo, C.W. CHEMISTRY α-Amylase inhibition κ-Carrageenan Agarose Deacylated gellan Fenugreek gum Gum ghatti Low methoxy pectin 10.1016/j.foodhyd.2010.03.013 Food Hydrocolloids 25 2 159-164 FOHYE 2014-06-23T05:50:34Z 2014-06-23T05:50:34Z 2011-03 Article Koh, L., Jiang, B., Kasapis, S., Foo, C.W. (2011-03). Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products. Food Hydrocolloids 25 (2) : 159-164. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodhyd.2010.03.013 0268005X http://scholarbank.nus.edu.sg/handle/10635/77071 000282100500004 Scopus
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
topic	α-Amylase inhibition κ-Carrageenan Agarose Deacylated gellan Fenugreek gum Gum ghatti Low methoxy pectin
spellingShingle	α-Amylase inhibition κ-Carrageenan Agarose Deacylated gellan Fenugreek gum Gum ghatti Low methoxy pectin Koh, L. Jiang, B. Kasapis, S. Foo, C.W. Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products
description	10.1016/j.foodhyd.2010.03.013
author2	CHEMISTRY
author_facet	CHEMISTRY Koh, L. Jiang, B. Kasapis, S. Foo, C.W.
format	Article
author	Koh, L. Jiang, B. Kasapis, S. Foo, C.W.
author_sort	Koh, L.
title	Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products
title_short	Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products
title_full	Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products
title_fullStr	Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products
title_full_unstemmed	Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products
title_sort	structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products
publishDate	2014
url	http://scholarbank.nus.edu.sg/handle/10635/77071
_version_	1781783707123712000

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

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