Consumer evaluation of bakery product flavour as affected by incorporating the prebiotic tagatose

International Journal of Food Science and Technology

Volumn 44, Issue 4, 2009, Pages 815-819

  Armstrong, Laura M ^a   Luecke, Katherine J ^a   Bell, Leonard N ^a  

^a AUBURN UNIVERSITY   (United States)

Author keywords

Bakery products; Cake; Cookies; Flavour; Muffins; Prebiotic; Tagatose

Indexed keywords

CINNAMOMUM VERUM; CITRUS LIMON; THEOBROMA CACAO;

EID: 62449259331     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.01909.x     Document Type: Article

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