Physical properties and consumer liking of cookies prepared by replacing sucrose with tagatose

Journal of Food Science

Volumn 73, Issue 3, 2008, Pages

  Taylor, T P ^a   Fasina, O ^b   Bell, L N ^c  

^a Wacker Fine Chemicals   (United States)

^b AUBURN UNIVERSITY   (United States)

^c AUBURN UNIVERSITY   (United States)

Author keywords

Cookies; Dough; Sugar replacement; Tagatose

Indexed keywords

FRUCTOSE; HEXOSE; PROBIOTIC AGENT; SUCROSE; TAGATOSE;

ADULT; ARTICLE; COLOR; CONSUMER; DOSE RESPONSE; DRUG EFFECT; FLOW KINETICS; FOOD HANDLING; HUMAN; MIDDLE AGED; TASTE;

ADULT; COLOR; CONSUMER SATISFACTION; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD TECHNOLOGY; FRUCTOSE; HEXOSES; HUMANS; MIDDLE AGED; PROBIOTICS; RHEOLOGY; SUCROSE; TASTE;

EID: 41749094719     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00653.x     Document Type: Article

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