Fructans (agavins) from Agave angustifolia and Agave potatorum as fat replacement in yogurt: Effects on physicochemical, rheological, and sensory properties
Patricia Araceli Santiago‐García, Erika Mellado‐Mojica, Frank Manuel León‐Martínez, Jorge G. Dzul-Cauich, Mercedes G. López, María Isabel García-Vieyra
Topics & Concepts
AgaveFood scienceSyneresisFructanChemistryWater activityIngredientTasteRheologyQuantitative Descriptive AnalysisSensory analysisFlavorBotanySucroseBiologyWater contentMaterials scienceComposite materialGeotechnical engineeringEngineeringMicrobial Metabolites in Food BiotechnologyFood composition and propertiesBotanical Research and Applications