|
|
Volumn 60, Issue 4, 2001, Pages 489-496
|
|
Technical constraints in the development of reduced-fat bakery products
a
|
|
Author keywords
Consumer response; Fat substitutes; Food labelling; New product development; Reduced fat bakery products
|
|
Indexed keywords
EMULSIFYING AGENT;
FAT;
STARCH;
BREAD;
CONFERENCE PAPER;
CONSUMER;
FAT INTAKE;
FOOD INDUSTRY;
FOOD PACKAGING;
FOOD PROCESSING;
HEALTH CARE POLICY;
NUTRITIONAL VALUE;
UNITED KINGDOM;
|
|
EID: 0035662931
PISSN: 00296651
EISSN: None
Source Type: Journal
DOI: 10.1079/PNS2001108 Document Type: Conference Paper |
|
Times cited : (8)
|
|
References (4)
|
