Improvement of glass transition and flowability of reduced-fat coffee creamer: effect of fat replacer and fluidized bed drying
This study was conducted to investigate the effects of inulin (0, 2.5, 5, and 7.5 %), maltodextrin (0, 15, 20, and 25 %), and different drying processes (one- and two-stage drying) on the morphology and physicochemical properties of regular and instant reduced-fat creamers. The present study showed...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Springer
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/43374/1/Improvement%20of%20glass%20transition%20and%20flowability%20of%20reduced-fat%20coffee%20creamer%20effect%20of%20fat%20replacer%20and%20fluidized%20bed%20drying.pdf http://psasir.upm.edu.my/id/eprint/43374/ http://link.springer.com/article/10.1007%2Fs11947-015-1666-x |
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Internet
http://psasir.upm.edu.my/id/eprint/43374/1/Improvement%20of%20glass%20transition%20and%20flowability%20of%20reduced-fat%20coffee%20creamer%20effect%20of%20fat%20replacer%20and%20fluidized%20bed%20drying.pdfhttp://psasir.upm.edu.my/id/eprint/43374/
http://link.springer.com/article/10.1007%2Fs11947-015-1666-x