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The rheological behaviour of low fat soy-based salad dressing
International Journal of Food Science & Technology
◽
10.1111/j.1365-2621.2008.01852.x
◽
2008
◽
Vol 43
(12)
◽
pp. 2204-2212
◽
Cited By ~ 8
Author(s):
Chi Zhang
◽
Siew Young Quek
◽
Gloria Lam
◽
Allan J. Easteal
Keyword(s):
Rheological Behaviour
◽
Low Fat
◽
Salad Dressing
Download Full-text
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Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk
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◽
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Octenyl succinylation of granular and debranched waxy starches and their application in low-fat salad dressing
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◽
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◽
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◽
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◽
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Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing
Journal of Food Processing and Preservation
◽
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◽
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Low Fat
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Fat Replacers
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Functional Ingredients
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Potential Use
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Stability and Rheological Properties of Model Low-Fat Salad Dressing Stabilized by Salep
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Low Fat
◽
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Rheological behaviour of low-fat and full-fat stirred yoghurt
International Dairy Journal
◽
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◽
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◽
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◽
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◽
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◽
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◽
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◽
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◽
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◽
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◽
Low Fat
◽
Fat Replacer
◽
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◽
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◽
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Cold‐pressed flaxseed oil by‐product as a new source of fat replacers in low‐fat salad dressing formulation: Steady, dynamic and 3‐ITT rheological properties
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◽
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◽
Low Fat
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◽
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Application of decolourised hsian-tsao leaf gum to low-fat salad dressing model emulsions: a rheological study
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◽
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◽
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Low-Fat Diets: No Cancer Risk Reduction Seen
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◽
10.1016/s0037-6337(06)71085-3
◽
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◽
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◽
pp. 10
Author(s):
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Keyword(s):
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◽
Low Fat
◽
Fat Diets
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Cancer Risk Reduction
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