Gelation properties of calcium-inulin gels
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DOI: 10.1016/j.foodhyd.2019.105239
Abstract: Abstract Inulin is a prebiotic ingredient that is being increasingly used in food formulations as fat replacer. The present manuscript focuses on the formation of gels formed from inulin aqueous dispersions, observing the effect of… read more here.
Keywords: gelation; gelation properties; inulin gels; properties calcium ... See more keywords