Effect ofd-Psicose Used as Sucrose Replacer on the Characteristics of Meringue
Author:
Affiliation:
1. Dept. of Applied Biological Science; Faculty of Agriculture; Kagawa Univ; 2393 Ikenobe Miki Kagawa 761-0795 Japan
Publisher
Wiley
Subject
Food Science
Reference23 articles.
1. Dietary d-psicose reduced visceral fat mass in high-fat diet-induced obese rats;Chung;J Food Sci,2012
2. Factors determining the physical properties of protein foams;Foegeding;Food Hydrocolloid,2006
3. Crystal structure, solubility, and mutarotation of the rare monosaccharide d-psicose;Fukada;Bull Chem Soc Jpn,2010
4. Transepithelial transports of rare sugar d-psicose in human intestine;Hishiike;J Agric Food Chem,2013
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