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Journal of the Science of Food and Agriculture

Volumn 80, Issue 14, 2000, Pages 2049-2056

Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies

(3) Zoulias, Emmanuel I a Piknis, Spyros a Oreopoulou, Vassiliki a

a NATIONAL TECHNICAL UNIVERSITY OF ATHENS (Greece)

Author keywords

Cookie properties; Polyols; Rheological properties; Sugar replacement

Indexed keywords

ACESULFAME; DOUGH; FOOD ANALYSIS; FOOD PRODUCT; FRUCTOSE; LACTITOL; MALTITOL; ORGANOLEPTIC PROPERTY; POLYDEXTROSE; POLYOL; SORBITOL; SUCROSE; XYLITOL;

EID: 0033794573 PISSN: 00225142 EISSN: None Source Type: Journal
DOI: 10.1002/1097-0010(200011)80:14<2049::AID-JSFA735>3.0.CO;2-Q Document Type: Article

Times cited : (125)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.