Sugar, salt and fat reduction of bakery products

Author:

Therdthai Nantawan

Publisher

Elsevier

Reference95 articles.

1. Some biochemical studies on trans fatty acid-containing diet;Abd El-Aal;Diabetes and Metabolic Syndrome: Clinical Research and Reviews,2019

2. Formulation of reduced calorie biscuits using artificial sweeteners and fat replacer with dairy multigrain approach;Aggarwal;NFS Journal.,2016

3. Coffee silverskin as fat replacer in cake formulations and its effect on physical, chemical and sensory attributes of cakes;Ateş;LWT- Food Science and Technology,2018

4. Modeling of baking behavior of semi-sweet short dough biscuits;Baldino;Innovative Food Science & Emerging Technologies,2014

5. Chapter 14: Developing new sweeteners from natural compounds;Bassoli,2006

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