Linking the physicochemical properties of bulking agents to the sensory characteristics of fat-based suspensions
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DOI: 10.1016/j.jfoodeng.2018.04.006
Abstract: Abstract Consumers are becoming more aware of the importance of healthy foods but do not want to bargain on their sweet sins. The pressure to reduce sucrose intake increases but poses major challenges at the… read more here.
Keywords: based suspensions; fat based; physicochemical properties; particle ... See more keywords