Qualities of chiffon cake prepared with indigestible dextrin and sucralose as replacement for sucrose

Cereal Chemistry

Volumn 82, Issue 4, 2005, Pages 405-413

  Lin, Sheng Dun ^a   Lee, Ching Ching ^a  

^a HUNGKUANG UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; FOOD STORAGE; HARDNESS; QUALITY CONTROL; SENSORY ANALYSIS; SUGAR SUBSTITUTES;

B VALUE; CAKE BATTER; DESCRIPTIVE ANALYSIS; L-VALUES; LOW DEGREE; PEAK TEMPERATURES; QUALITY CHARACTERISTIC; SENSORY CHARACTERISTICS; SUCRALOSE; TOTAL PLATE COUNT;

SUGAR (SUCROSE);

EID: 22144432248     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0405     Document Type: Article

References (39)

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