1.
Z Lebensm Unters Forsch
; 199(4): 285-8, 1994 Oct.
Article
in English
| MEDLINE
| ID: mdl-7839737
ABSTRACT
Effects of commercial fat replacers on rheological properties of emulsions have been studied under a second-order design. The corresponding functions of regression have been calculated to describe the measured effects mathematically. On the basis of a figured three-dimensional plan of response, combinations of variables (fat, fat replacer, water) could be determined showing a similar consistency to the corresponding full-fat foodstuff.