Assessment of physicochemical and thermal properties of soluble dextrin fiber from potato starch for use in fruit mousses-Reference-Cited by-同舟云学术

Assessment of physicochemical and thermal properties of soluble dextrin fiber from potato starch for use in fruit mousses

Author:

Kapusniak (Jochym) Kamila¹,Wojcik Malwina¹,Wrobel Karolina¹,Rosicka‐Kaczmarek Justyna²,Kapusniak Janusz¹^ORCID

Affiliation:

1. Department of Dietetics and Food Studies, Faculty of Science and Technology Jan Dlugosz University in Czestochowa Czestochowa Poland

2. Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences Lodz University of Technology Lodz Poland

Funder

Narodowe Centrum Nauki

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

Reference46 articles.

4. Dietary fibre, non‐starch polysaccharides and resistant starch – a review;Baghurst PA;Sup Food Aust,1996

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