Comparison of different polyols as total sucrose replacers in muffins: Thermal, rheological, texture and acceptability properties

✍ Scribed by Martínez-Cervera, Sandra (author);Salvador, Ana (author);Sanz, Teresa (author)

• Book ID: 120649731
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 263 KB
• Volume: 35
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2013.07.016