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Flavour and texture in sourmilk affected by thickeners and fat content
Uppsala University.
Uppsala University.
Uppsala University.
Uppsala University.
1997 (English)In: FOOD QUALITY AND PREFERENCE, ISSN 0950-3293, Vol. 8, no 4, 281-291 p.Article in journal (Other scientific) Published
Abstract [en]

When reducing fat content or replacing fat with thickener in reduced fat foods, flavour and texture may change. The objective of this study was to investigate effects of thickener and fat content on flavour and texture in low-fat foods. We used sourmilk w

Place, publisher, year, edition, pages
ELSEVIER SCI LTD , 1997. Vol. 8, no 4, 281-291 p.
Keyword [en]
SENSORY CHARACTERISTICS; ICE-CREAM; PERCEPTION; STABILIZERS; ATTRIBUTES; MODEL; GELS
Identifiers
URN: urn:nbn:se:uu:diva-28253OAI: oai:DiVA.org:uu-28253DiVA: diva2:56149
Note
Addresses: Wendin K, UPPSALA UNIV, DEPT DOMEST SCI, DAG HAMMARSKJOLDSV 21, S-75237 UPPSALA, SWEDEN. NORWEGIAN FOOD RES INST, MATFORSK, N-1430 AS, NORWAY. SWEDISH UNIV AGR SCI, DEPT FOOD SCI, S-75007 UPPSALA, SWEDEN.Available from: 2008-10-17 Created: 2008-10-17 Last updated: 2011-01-15

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