Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt
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DOI: 10.1016/j.foodhyd.2019.02.051
Abstract: Abstract Dietary fibre yields an additional benefit in terms of stabilisation of food structure or nutritional value, but may alter sensory properties in fibre-enriched foods. This study aims to investigate the impact of pectin-rich orange… read more here.
Keywords: pectin rich; impact pectin; sensory properties; fibre ... See more keywords