Diseño de alimentos saciantes: estudio de las propiedades físicas, sensoriales y de la capacidad saciante esperada en un postre lácteo sólido tipo tarta de queso
[EN] The main objective of this project was development of various strategies for the reformulation of satiating food. The effect of composition, physicochemical and sensory factors in a model of solid food (cheese pie), on the expectations of its satiating capacity and gastric behavior in vitro was...
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Format: | Doctoral Thesis |
Language: | Spanish |
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Universitat Politècnica de València
2015
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Online Access: | http://hdl.handle.net/10251/55683 |