Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings
This paper deals with the influence of the addition of sugars (sucrose, fructose and trehalose), modified starches (tapioca or waxy maize starch) and hydrocolloids (karaya or guar gum) on colour and thermal properties of raspberry cream fillings. In addition, the influence of the above-mentioned add...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2017-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0018/pjfns-2016-0018.xml?format=INT |