Effect of Isomaltooligosaccharide Syrup on Quality Characteristics of Sponge Cake
Author:
Affiliation:
1. Department of Food and Nutrition, Hungkuang University, 34 Chung-Chie Rd., Sha-Lu, Taichung, Taiwan 433, ROC.
2. Corresponding author. Phone: +886-4-2631-8652 (ex 5038). Fax: +886-4-2631-9176. E-mail: Lin54@sunrise.hk.edu.tw
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference30 articles.
1. An alternative formula for the sweetening of reduced-calorie cakes
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4. High Fructose Corn Syrup: Replacement for Sucrose in Angel Cake
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