Influence of hydrocolloid type on structural breakdown of vegetable purees during in vitro digestion
This is the peer reviewed version of the following article: Influence of hydrocolloid type on structural breakdown of vegetable purees during in vitro digestion. Salvador, Ana; Sanz, Teresa. International Journal of Food Science and Technology DOI: 10.1111/ijfs.14533 (2020)] which has been published...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2020 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/206287 |
| Acceso en línea: | http://hdl.handle.net/10261/206287 |
| Access Level: | acceso abierto |
| Palabra clave: | Acceptability Gastric structuring Hydrocolloids Rheology Zucchini puree |
| Sumario: | This is the peer reviewed version of the following article: Influence of hydrocolloid type on structural breakdown of vegetable purees during in vitro digestion. Salvador, Ana; Sanz, Teresa. International Journal of Food Science and Technology DOI: 10.1111/ijfs.14533 (2020)] which has been published in final form at https://doi.org/10.1111/ijfs.14533. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions." |
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