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Hydrocolloid-based edible coatings as strategy to produce healthier French-fries options
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| Fecha de publicación: | 2021 |
| Objetivos: | To develop an ingredient based on HBEC to be applied as a coating on French fries andassess its effectiveness on the reduction of the GI, oil uptake and acrylamide formation during the processing of French-fries through and the impact on the glycemia, insulin response and satiety after consumption |
| Instrumento: | FONDECYT |
| Año de Inicio/Término: | 2021-2024 |
| Financiamiento/Sponsor: | CONICYT |
| Rol del Usuario: | COINVESTIGADOR(A) |
| DOI: |
1211551 |