Xanthan gum as an alternative to replace fat for coating and flavoring the extruded snacks
Food industries adapt their products and processes to the needs and desires of consumers. Extruded snacks include 10–20% fat sprinkled to fix flavors, seasonings, and salt. Considering the need to flavor snacks and simultaneously reduce the intake of calories, a polysaccharide is proposed in this st...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2021
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/21786 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/21786 |