Effects of d ‐allulose as a sucrose substitute on the physicochemical, textural, and sensorial properties of pound cakes
Author:
Affiliation:
1. Department of Integrated Biomedical and Life Sciences Korea University Seoul Republic of Korea
2. Department of Food & Nutrition Korea University Seoul Republic of Korea
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14472
Reference33 articles.
1. Measurement of dough specific volume in chemically leavened dough systems
2. Determination of sponge cake volume with a mathematical method
3. Relationship Between Solvent Retention Capacity and Protein Molecular Weight Distribution, Quality Characteristics, and Breadmaking Functionality of Hard Red Spring Wheat Flour
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