Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose

Journal of Food Science

Volumn 68, Issue 6, 2003, Pages 2107-2110

  Lin, S D ^a   Hwang, C F ^a   Yeh, C H ^b  

^a HUNGKUANG UNIVERSITY   (Taiwan)

^b INSTITUTE OF OCCUPATIONAL SAFETY AND HEALTH   (Taiwan)

Author keywords

Cake; Erythritol; Sensory evaluation

Indexed keywords

EID: 0042466296     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb07027.x     Document Type: Article

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