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High Soluble-Fiber Pudding: Formulation, Processing, Texture and Sensory Properties

  • Published:2016-07-01 Issue:3 Volume:41 Page:e12931
  • ISSN:0145-8892
  • Container-title:Journal of Food Processing and Preservation
  • language:en
  • Short-container-title:Journal of Food Processing and Preservation

Author:

Abdo Qasem Akram. A.1,Alamri M.S.1,Mohamed A.A.1,Hussain S.1,Mahmood K.1,Ibraheem M.A.1

Affiliation:

1. Department of Food Science and Nutrition; King Saud University; P.O. Box 11451 Riyadh Saudi Arabia

Funder

Deanship of Scientific Research, College of Food and Agriculture Sciences, King Saud University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Cited by 12 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Use of oriental spruce gum (Picea orientalis (L.) Link) in gluten-free milk-based dessert;Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi;2024-07-15

2. Development of a Non-dairy Avocado Pudding Using Soy Protein Isolate and Chia Seeds;Journal of Culinary Science & Technology;2023-12-28

3. Dairy-based functional food products;Industrial Application of Functional Foods, Ingredients and Nutraceuticals;2023

4. Peristaltic regimes in esophageal transport;Biomechanics and Modeling in Mechanobiology;2022-11-09

5. Delineamento composto central rotacional (DCCR) para avaliação sensorial de sobremesas lácteas;Brazilian Journal of Science;2022-07-01
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