Physicochemical, textural and sensory evaluation of reduced-fat mustard sauce formulation prepared with Inulin, Pectin and β-glucan
Fat plays crucial role in food industry, especially in food emulsions. The aim of the research is to evaluate the influence of fat replacers based on carbohydrate on the some physicochemical, textural and sensory properties of low-fat (LF) mustard sauce. For this research, ten treatments were evalua...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2016-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | http://hrcak.srce.hr/file/252610 |