Textural and Sensory Characteristics of Rice Chiffon Cake Formulated with Sugar Alcohols instead of Sucrose
Author:
Affiliation:
1. Department of Food and Nutrition; Hanyang University; Seoul 133-791 Korea
2. Department of Oriental Medical Food and Nutrition; Semyung University; Jecheon Korea
Funder
Roquette
Leonontech
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12083/fullpdf
Reference34 articles.
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2. An alternative formula for the sweetening of reduced-calorie cakes;Attia;Food Chem.,1993
3. Comparative study of texture of normal and energy reduced sponge cakes;Baeva;Nahrung,2000
4. Physico-chemical properties of wheat flour supplemented with black rice flour;Baik;Food Eng. Program,2008
5. Sugar alcohols
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