Carbohydrate-Based Fat Mimetics Can Affect the Levels of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Shortbread Biscuits
Author:
Funder
Ministerstwo Nauki i Szkolnictwa Wyższego
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11130-019-00723-z.pdf
Reference28 articles.
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3. Rodríguez-García J, Salvador A, Hernando I (2014) Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties. Food Bioprocess Technol 7:964–974. https://doi.org/10.1007/s11947-013-1066-z
4. Dapcevic-Hadnadev T, Hadnadev M, Pojic M, Rakita S, Krstonošic V (2015) Functionality of OSA starch stabilized emulsions as fat replacers in cookies. J Food Eng 167:133–138. https://doi.org/10.1016/j.jfoodeng.2015.02.002
5. WHO (2018) Obesity and overweight. World Health Organization (WHO), Geneva
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