Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems
Hadnađev, Miroslav, Dapčević Hadnađev, Tamara, Dokić, Ljubica, Pajin, Biljana, Torbica, Aleksandra, Šarić, Ljubiša, Ikonić, PredragVolume:
59
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.04.044
Date:
November, 2014
File:
PDF, 1.21 MB
english, 2014