Effect of using ingredient replacers on the physicochemical properties and sensory quality of low-salt and low-fat white puddings
Crossref DOI link: https://doi.org/10.1007/s00217-016-2707-z
Published Online: 2016-06-10
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Fellendorf, Susann
O’Sullivan, Maurice G.
Kerry, Joseph P.
Funding for this research was provided by:
Irish Food Industry Research Measure (FIRM) (11 F 026)
License valid from 2016-06-10