An alternative formula for the sweetening of reduced-calorie cakes-Reference-Cited by-同舟云学术

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An alternative formula for the sweetening of reduced-calorie cakes

Published:1993-01 Issue:2 Volume:48 Page:169-172
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Attia El-Said A.,Shehata Hassan A.,Askar Ahmed

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference17 articles.

1. Official Methods of Analysis;AOAC,1980

2. Intense sweeteners;Askar;Fruit Processing,1991

3. Fructose as a sugar substitute;Askar;Ernahrungs-Umschau,1985

4. Quality evaluation of two new non-nutritive sweeteners as substitutes for sucrose in jam and carbonated beverage;Askar;Alimenta,1985

5. Studies on the production of dietetic cake using sweeteners and sugar substitute;Askar;Deutsche Lebensmittel-Rundschau,1987

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Production of the eggplant‐fiber incorporated cupcake and evaluating its chemical, textural and colorimetric properties over a ten‐day storage time;Journal of Food Processing and Preservation;2021-02-13

2. Study on the Effect of Xylitol and Maltitol as Alternative Sweeteners in Sponge Cakes;Current Nutrition & Food Science;2020-04-27

3. Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach;Food Research International;2019-12

4. A review of food reformulation of baked products to reduce added sugar intake;Trends in Food Science & Technology;2019-04

5. Efecto de edulcorantes no calóricos en la aceptabilidad sensorial de un producto horneado.;Revista chilena de nutrición;2017

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