The Effect of Polyols and Intensive Sweeteners Blends on the Nutritional Properties and Starch Digestibility of Sugar‐Free Cookies-Reference-Cited by-同舟云学术

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The Effect of Polyols and Intensive Sweeteners Blends on the Nutritional Properties and Starch Digestibility of Sugar‐Free Cookies

Published:2021-09-27 Issue:1-2 Volume:74 Page:2100180
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Borczak Barbara¹^ORCID,Sikora Marek²,Kapusta‐Duch Joanna¹,Kutyła‐Kupidura Edyta M.²

Affiliation:

1. Department of Human Nutrition and Dietetics Faculty of Food Technology University of Agriculture in Krakow 122 Balicka St Krakow 30–149 Poland

2. Department of Carbohydrates Technology and Cereals Processing Faculty of Food Technology University of Agriculture in Krakow 122 Balicka St Krakow 30–149 Poland

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100180

Reference29 articles.

1. Glycaemic index methodology

2. Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1

3. Projections of Global Mortality and Burden of Disease from 2002 to 2030

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Dietary carbohydrates: a trade-off between appealing organoleptic and physicochemical properties and ability to control glucose release and weight management;Current Opinion in Food Science;2023-02

2. Antioxidative Properties and Acrylamide Content of Functional Wheat-Flour Cookies Enriched with Wild-Grown Fruits;Molecules;2022-08-28

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