Results 231 to 240 of about 15,874 (256)

Fat substitutes.

The Medical letter on drugs and therapeutics, 1990
openaire   +1 more source

Use of creatine as a fat substitute

2000
WALLIMANN THEO, PFIRTER HANS PETER
openaire   +2 more sources

Lipid chemistry — fat substitutes

1999
Guy Linden, Denis Lorient
openaire   +2 more sources

Impacts of carbohydrate-based fat substitutes on the textural, rheological, microstructural, and sensory characteristics of low-fat processed cheese

LWT - Food Science and Technology
Xinman Lou, Huaixiang Tian
exaly  

Sugar and Fat Substitutes

2008
openaire   +1 more source

Low-Calorie Fat Substitutes

2005
Jeung-Hee Lee, Thomas Foglia, Ki-Teak Lee   +2 more
openaire   +1 more source

Sensory quality of low-fat sausages affected by fat substitutes

Food Quality and Preference, 1993
exaly  

Carbohydrate polyesters as fat substitutes

Trends in Food Science & Technology, 1995
openaire   +2 more sources

Effects of porcine plasma protein-xanthan gum based oleogels constructed by foam-templated approach as fat substitutes on the quality characteristics and flavour attributes of low-fat frankfurters

Meat Science
Fangda Sun, Baohua Kong
exaly  

Proteins as Fat Substitutes

1994
openaire   +1 more source