Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins

Author:

Zahn Susann,Forker Anne,Krügel Lydia,Rohm Harald

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Evaluation and properties of formulated low calories functional yoghurt cake;Abdel-Salam;Journal of Food, Agriculture & Environment,2009

2. Sensory and physical properties of muffins made with waxy whole wheat flour;Acosta;Journal of Food Quality,2011

3. Functional replacements for sugars in foods;Alonso;Trends in Food Science & Technology,1994

4. Caloric availability of polydextrose;Auerbach;Nutrition Reviews,2007

5. Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch;Baixauli;European Food Research and Technology,2008

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