Formulation and quality evaluation of reduced sugar and reduced kazandibi

Journal of Food Quality

Volumn 22, Issue 1, 1999, Pages 101-108

  Demirag, K ^a   Elmaci, Y ^a   Altug, T ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033096426     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.1999.tb00931.x     Document Type: Article

References (15)

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3. EC. 1992. Proposal for a Council Directive on food additives other than colors and sweeteners. Official J. of the European Communities. No C 206/12.
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9. KLEPP, R. 1989. Xanthan-Die moderne Losung for stabilitats probleme. Nutrition. 13(12), 746-751.
10. KRAMER, A. and TWIGG, B.A. 1984. Quality Control for the Food Industry, pp. 142-148, AVI Publ. Co. Westport, Connecticut.
11. REEDER, C. F. 1978. "LIGHT" foods appease weight-conscious Americans. Food Product Development 12(3), 35-36, 40.
12. ROBINSON, C.H., LAWLER, M.R., CHENOWETH, W.L. and GARWICH, A.E., eds. 1986. Normal and Therapeutic Nutrition, pp. 100-101, Macmillan Publ. Co., New York.
13. RYMON LIPINSKI, G.W. VON. 1987. Intense sweeteners. Food Marketing and Techn. 7, 8-11.
14. THOMAS, B.J. 1992. Discussion Paper on the Role of 'Diabetic' Foods, pp. 300-301, British Diabetic Assoc., London.
15. WITTIG de PENNA, E., ARAYA, V., CRADDOCK, M., ARTEAGA, A. and CARRASCO, E. 1987. Formulation and evaluation of rolled and cut biscuits for diabetics. Archivos Americanos de Nutricia 37(3), 532-546.