Waxy starch to replace vegetable fat in extruded snack aromatisation and different salt delivery way to decrease sodium intake
Food industries must adapt their formulations to consumer needs, for a healthy diet. Extruded snacks are products where 10 to 20 % of fat, and large amounts of salt, are sprinkled on to fix flavours. Considering the need for flavouring and simultaneously reducing fat and sodium on snacks, an alterna...
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| Outros Autores: | , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2021
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/21741 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/21741 |