Native and Modified Starches for Bakery and Confectionery Products
Author:
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s43555-024-00037-5.pdf
Reference97 articles.
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2. Aguiar EV, Santos FG, Krupa-Kozak U, Capriles VD. Nutritional facts regarding commercially available gluten-free bread worldwide: recent advances and future challenges. Crit Rev Food Sci Nutr. 2023;63:693–705. https://doi.org/10.1080/10408398.2021.1952403. (This review provides details about the current ingredients and nutritional labelling of gluten free products).
3. Kavithani NGHI, Wickramasinghe I, Maralanda SMTA. Impact of sugar replacement by non-centrifugal cane-sugar on physicochemical, antioxidant, and phenolic content of confectionery product. Food Chem Adv. 2024;100604. https://doi.org/10.1016/j.focha.2023.100604.
4. KARAKAŞ BUDAK B. Effect of starch substitution with pullulan on confectionery starch gel texture of lokum. Mediterr Agric Sci. 2019;32:323–7. https://doi.org/10.29136/mediterranean.609017.
5. Efe N, Dawson P, Review A. Sugar-based confectionery and the importance of ingredients. Eur J Agric Food Sci. 2022;4:1–8. https://doi.org/10.24018/ejfood.2022.4.5.552.
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