Physicochemical parameters, volatile compounds and organoleptic properties of bread prepared with substituted sucrose with rare sugar D‐allulose-Reference-Cited by-同舟云学术

Physicochemical parameters, volatile compounds and organoleptic properties of bread prepared with substituted sucrose with rare sugar D‐allulose

Published:2022-06-25 Issue:9 Volume:57 Page:5931-5942
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Sawettanun Saranta¹²,Ogawa Masahiro¹^ORCID

Affiliation:

1. Department of Applied Biological Science, Faculty of Agriculture Kagawa University Kagawa 761‐0795 Japan

2. Department of Applied Bioresource Science, The United Graduate School of Agricultural Sciences Ehime University (affiliated with Kagawa University) Ehime 790‐8566 Japan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15918

Reference37 articles.

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4. Maillard browning reaction of D‐psicose as affected by reaction factors;Baek S.H.;Food Science and Biotechnology,2008

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