8   Artículos

 
en línea
Ana Leahu, Sorina Ropciuc and Cristina Ghinea    
This study investigated the potential use of dietary fibers (psyllium and pectin fibers added in different proportions of 0?10%) to improve the rheological, textural, and sensory characteristics of vegetable ice cream using vegetable milk (almond and hem... ver más
Revista: Applied Sciences    Formato: Electrónico

 
en línea
Monika Kajzer and Anna Diowksz    
The commonly used term of ?clean label? refers to food products that do not contain additives (E numbers). Although there is not always a scientific reason for believing that additive-free products are healthier, clean label products are becoming more po... ver más
Revista: Applied Sciences    Formato: Electrónico

 
en línea
Patrícia Fradinho, Anabela Raymundo, Isabel Sousa, Herminia Domínguez and María Dolores Torres    
Laminaria-psyllium gels with distinct texture and rheological features, designed for a wide range of food applications.
Revista: Applied Sciences    Formato: Electrónico

 
usuarios registrados
Pérez-Olleros, L; Garcìa-Cuevas, M; Ruiz-Roso, B; Requejo, A     Pág. 173 - 178
Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

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