Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres.
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DOI: 10.1016/j.foodres.2019.01.070
Abstract: Dietary fibre fortified products have increased in popularity as health-conscious consumers seek convenient ways to increase fibre intake. Fibres from wholegrains are particularly desirable inclusions in food products because of their proven physiological health-benefits. When… read more here.
Keywords: mouthfeel; oat; beverage system; model beverage ... See more keywords