Influence of different fat replacers and drying techniques on physicochemical characteristics and sensory attributes of regular and instant reduced-fat coffee creamer
Coffee is one of the most popular soft drinks all around the world. Most of coffee drinkers prefer to add creamer and/or whitener to their coffee before sunsumption. Coffee creamers usually contains high amount of the saturated fat (15-40%). Therefore, the frequent consumption of the whitened cof...
| मुख्य लेखक: | Hedayatnia, Simin |
|---|---|
| स्वरूप: | थीसिस |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
2015
|
| विषय: | |
| ऑनलाइन पहुंच: | http://psasir.upm.edu.my/id/eprint/67785/1/FSTM%202015%2042.pdf |
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समान संसाधन
-
Physicochemical, textural and organoleptic properties of reduced fat cheddar chees
द्वारा: Nateghi, Leila
प्रकाशित: (2011) -
Physico-Chemical And Shelf-Life
Studies On Reduced Fat Legume-Based
Cookies Using Sago Flour As A Fat Replacer
द्वारा: Yahya, Mohammad Noor Adros
प्रकाशित: (2004) -
Conjugated Linoleic Acid and other Fatty Acid Content in the Milk Fat of Mafriwal and Jersey Cows and the Antioxidant Activity of Selected Conjugated Linoleic Acids Isomers
द्वारा: Mohammed Ali, Yassir
प्रकाशित: (2010) -
Pretreatment of instant coffee wastewater by coagulation and flocculation
द्वारा: Eng, Wee Ean
प्रकाशित: (2008) -
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द्वारा: Nurul Shaeera Sulaiman
प्रकाशित: (2023)