EFFECT OF SUGAR AND FAT REPLACERS ON THE TEXTURE OF BAKED GOODS
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2004.tb00602.x/fullpdf
Reference31 articles.
1. Position of the American Dietetic Association
2. Moisture Redistribution and Phase Transitions During Bread Staling
3. APPLICATION OF SENSORY TEXTURE PROFILING TO BAKED PRODUCTS: SOME CONSIDERATIONS FOR EVALUATION, DEFINITION OF PARAMETERS AND REFERENCE PRODUCTS
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