Výsledky vyhledávání - "Vissotto, Fernanda Z."

Akademický článek

Mixture design applied for the partial replacement of fat with fibre in sucrose-free chocolates

Autor: Rezende, Natália V., Benassi, Marta T., Vissotto, Fernanda Z., Augusto, Pedro P.C., Grossmann, Maria V.E.

Publikováno v: In LWT - Food Science and Technology June 2015 62(1) Part 2:598-604

Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose-free chocolate

Autor: Rezende, Natália V., Vissotto, Fernanda Z., Augusto, Pedro P. C.

Publikováno v: Repositório do Instituto de Tecnologia de Alimentos
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL

Dietary fibre has been employed as a sucrose and fat replacement in chocolates and can influence the physical and sensory characteristics of the resulting product. Formulations of sucrose-free chocolates were developed with the addition of inulin and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::66fe88e56c41840782af4d0d39bc6036
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/329

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