Reduced-Calorie Filling Cream: Formula Optimization and Mechanical Characterization
Filling creams are generally fat and sugar based; they are important components in different confectionary foods, in which they provide taste, texture and adhesion of the baked items. The objective of this research was to develop and optimize a reduced-calorie filling cream. The effect of the fat re...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2015-05-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/4779 |