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Effect of a High Soluble Fiber Containing Food Dextrin on the Physical and Textural Attributes of Muffins

✍ Scribed by T.K. Peets; M. Sharvit; V. Nikitenko; A. Vodyanyuk; L. Samuel

Book ID: 113672293
Publisher: Elsevier Science
Year: 2008
Tongue: English
Weight: 32 KB
Volume: 108
Category: Article
ISSN: 0002-8223
DOI: 10.1016/j.jada.2008.06.196

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