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Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review
journal contribution
posted on 2024-08-22, 02:20 authored by R Karimi, MH Azizi, Mehran GhasemlouMehran Ghasemlou, M VaziriApplication of inulin in cheese as prebiotic, fat replacer and texturizer: A review
History
Journal
Carbohydrate PolymersVolume
119Pagination
85-100Location
EnglandPublisher DOI
ISSN
0144-8617eISSN
1879-1344Language
EnglishPublication classification
C1.1 Refereed article in a scholarly journalPublisher
ELSEVIER SCI LTDUsage metrics
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Keywords
Science & TechnologyPhysical SciencesChemistry, AppliedChemistry, OrganicPolymer ScienceChemistryInulinPrebioticSensory evaluationCarbohydrateCHAIN FRUCTO-OLIGOSACCHARIDESLACTOBACILLUS-ACIDOPHILUS LA-5BUTYRATE-PRODUCING BACTERIABETA-FRUCTOFURANOSIDASESENSORY CHARACTERISTICSDIETARY FIBERIN-VITROPROBIOTIC MICROORGANISMSACIDIFICATION PERFORMANCERHEOLOGICAL PROPERTIES
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