Inulin application on the optimization of reduced-fat ice cream using response surface methodology
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Title
Inulin application on the optimization of reduced-fat ice cream using response surface methodology
Authors
Keywords
Inulin, Physical properties, Textural properties, Sensory acceptance, Response surface methodology
Journal
FOOD HYDROCOLLOIDS
Volume 119, Issue -, Pages 106873
Publisher
Elsevier BV
Online
2021-05-06
DOI
10.1016/j.foodhyd.2021.106873
References
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