| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8428414 | Trends in Food Science & Technology | 2018 | 45 Pages |
Abstract
Extensive data from research on AC highlight the current growing interest for the development of innovative functionalities to satisfy specific end-use applications. The outcomes of most investigations drew attention to the basic role of type and amount of ingredients to obtain a wide array of customized functionalities. An insight into the role and the interactions among constituents of the formulation and the effect on resultant textural, melting and sensory properties of AC has been provided.
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Authors
Fabio Masotti, Stefano Cattaneo, Milda StuknytÄ, Ivano De Noni,