Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose
Author:
Funder
Spanish Ministry of Science and Innovation
CSIC
Publisher
Elsevier BV
Subject
Food Science
Reference19 articles.
1. Quality of reduced-fat chiffon cakes prepared with erythritol-sucralose as replacement of sugar;Akesowan;Pakistan Journal of Nutrition,2009
2. An alternative formula for the sweetening of reduced calorie cakes;Attia;Food Chemistry,1993
3. Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking;Baeva;Nahrung/Food,2003
4. Fat and calorie-modified bakery products;Barndt,1993
5. Stability of sucralose in baked goods;Barndt;Food Technology,1990
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