Evaluation of a maltodextrin gel as a partial replacement for fat in a high-ratio white-layer cake

International Journal of Consumer Studies

Volumn 25, Issue 3, 2001, Pages 238-245

  Conforti, Frank D ^a   Archilla, Leslie ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

High fructose corn sweetener; Low fat; Maltodextrin

Indexed keywords

EID: 12844261575     PISSN: 14706423     EISSN: 14706431     Source Type: Journal    
DOI: 10.1046/j.1470-6431.2001.00178.x     Document Type: Article

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