Sensory evaluation and consumer acceptance of carbohydrate-based fat replacers in biscuits-Reference-Cited by-同舟云学术

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Sensory evaluation and consumer acceptance of carbohydrate-based fat replacers in biscuits

Published:1996-09 Issue:3 Volume:20 Page:285-296
ISSN:0309-3891
Container-title:Journal of Consumer Studies and Home Economics
language:en
Short-container-title:J Con Stud Home Econ

Author:

CONFORTI FRANK D.,CHARLES STACEY A.,DUNCAN SUSAN E.

Publisher

Wiley

Subject

Marketing,Public Health, Environmental and Occupational Health,Economics and Econometrics,Applied Psychology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1470-6431.1996.tb00255.x/fullpdf

Reference29 articles.

1. 3. E.J. Pyler (1973 ) In: Baking Science and Technology , pp.45 -82 . Siebel Publishing Company, Illinois.

2. 4. E.J. Pyler (1973 ) In: Baking Science and Technology , pp.546 -585 . Siebel Publishing Company, Illinois.

3. 5. W.J. Sultan (1977 ) In: Modern Pastry Chef , Vol. 1 , pp.3 -23 . AVI Publishing Company, Connecticut.

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2. Fat replacers in baked products: their impact on rheological properties and final product quality;Critical Reviews in Food Science and Nutrition;2022-03-14

3. Reduced-fat products and challenges;Salt, Fat and Sugar Reduction;2020

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