Sugar replacement in sweetened bakery goods-Reference-Cited by-同舟云学术

Sugar replacement in sweetened bakery goods

Published:2014-08-01 Issue:9 Volume:49 Page:1963-1976
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Struck Susanne¹,Jaros Doris¹,Brennan Charles S.²,Rohm Harald¹

Affiliation:

1. Institute of Food Technology and Bioprocess Engineering; Technische Universität Dresden; Dresden 01062 Germany

2. Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 7647 Canterbury, New Zealand

Funder

Bundesanstalt fï¿½r Landwirtschaft und Ernï¿½hrung

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference127 articles.

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3. Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures;Ameur;Food Chemistry,2007

4. European Parliament and Council directive 94/35/EC of 30 June 1994 on sweeteners for use in foodstuffs;Anonymous;Official Journal of the European Union,1994

5. Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods;Anonymous;Official Journal of the European Union,2006

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