نمایش نتایج جستجو برای
کلمات کلیدی: Fat replacer
موارد یافت شده: 10
1 - The Development, Characterization, Sensory Evaluation, and Consumer Analysis of An Innovative Fat Replacer Based on Bigel Containing Walnut Oil to Replace Palm Oil in Low-Fat Chocolate Spread (چکیده)2 - The Development and Characterization of Edible Bigel a Hydrogel/Oleogel Structure Based on Guar Gum, Walnut Oil and Rice Bran Wax for Using as Fat Replacer (چکیده)
3 - Non-linear rheological responses and tribological behaviors of model reduced-fat O/W emulsion using high pressure-treated corn starch as a novel fat replacer (چکیده)
4 - Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin (چکیده)
5 - Response Surface Optimization of Reduced Fat o/w Emulsions Formulated with Cornstarch Nanocrystal as a Novel Fat Replacer (چکیده)
6 - Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers (چکیده)
7 - Optimization of Physicochemical Properties of Low-Fat Hamburger Formulation Using Blend of Soy Flour, Split-Pea Flour and Wheat Starch as Part of Fat Replacer System (چکیده)
8 - Functional properties and applications of basil seed gum: An overview (چکیده)
9 - The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream (چکیده)
10 - Optimization of Fat Replacers and Sweetener Levels to Formulate Reduced- Calorie Pistachio Butter: A Response Surface Methodology (چکیده)
