Investigating the Effects of Inulin as a Carbohydrate Based Fat Replacer on Rheological and Sensory Properties of UHT Cream
1. Investigating the Effects of Inulin as a Carbohydrate Based Fat Replacer on Rheological and Sensory Properties of UHT Cream

Maryam Yousefi; Simin Asadollahi; Elahesadat Hosseini

Volume 6, Issue 2, pp. 76-134. , Spring 2018, , Pages 87-94

http://dx.doi.org/10.26655/ijabbr.2018.3.2

Abstract
  The problems associated with the consumption of high-fat foods have increased the requirement to use new formulations based on fat replacer. Inulin has textural properties and it’s ...  Read More