✦ LIBER ✦

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

✍ Scribed by FRANK D. CONFORTI; STACEY A. CHARLES; SUSAN E. DUNCAN

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EVALUATION OF A CARBOHYDRATE-BASED FAT R

✍ FRANK D. CONFORTI; STACEY A. CHARLES; SUSAN E. DUNCAN 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 511 KB

Sensory evaluation, chemical composition

✍ Tiina Ritvanen; Soili Lampolahti; Leena Lilleberg; Tuomo Tupasela; Merja Isoniem 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 425 KB

IRON CONTENT, SENSORY EVALUATION, AND CO

✍ JIEUN PARK; HELEN C. BRITTIN 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 548 KB

Effect of fructans-based fat replacer on

✍ Vanessa D. Capriles; Rosana A. M. Soares; Maria E. M. Pinto e Silva; José A. G. 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 699 KB

Carbohydrate-based fat replacers in the

✍ Charles S. Brennan; Carmen M. Tudorica 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 383 KB

Effects of selected emulsifiers, enzymes

✍ Frank D. Conforti; Pamela M. Smith 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 403 KB