Substitution de la matiere graisse dans un fromage crème au chocolat.
2016
GHEORGHIȚA, D. | MARTINEZ-ALONSO, S. | CHIRSANOVA, A.
There is a great interest in the dairy industry to find new ingredients for improving the nutritional and organoleptic characteristics of cream cheese. This study aims to obtain information about the effectiveness of inulin as a fat replacers in cream cheese. The cream cheese with chocolate were made in different combinations of 3 types of inulin. The results indicate that long-chain inulin (HPX) has the best mimetic proprieties with an addition of 5 to 10%.
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书目信息
出版者
Tehnica UTM
其它主题
Fromage crème au chocolat; Matière graisse
语言
法语
格式
application/pdf
许可
Attribution-NonCommercial-NoDerivs 3.0 United States, http://creativecommons.org/licenses/by-nc-nd/3.0/us/
ISBN
978-9975-87-138-9
类型
Journal Article
2025-07-17
2025-10-25
Dublin Core