Microcrystalline cellulose replacement in cakes and biscuits-Reference-Cited by-同舟云学术

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Microcrystalline cellulose replacement in cakes and biscuits

Published:1976-07 Issue:1 Volume:69 Page:50-55
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Brys Katherine D.,Zabik Mary E.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference27 articles.

1. The irony of affluence. Adult nutrition problems and programs;Wagner;J. Am. Dietet. A.,1970

2. Formulating low calorie food with carbohydrate gums;Finberg;Food Technol.,1972

3. Acceptability of foods containing a bulking agent;Lee;J. Am. Dietet. A.,1969

4. Crystalline cellulose: Versatile new food ingredient;Trauberman;Food Engin.,1961

5. Ballista, O.A.: Food composition incorporating cellulose aggregates, U.S. Patent 3,023,104. 1962.

Cited by 1 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. Physicochemical, antioxidant and sensory characteristics of chiffon cake prepared with black rice as replacement for wheat flour;LWT;2017-01

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