Quality of reduced-fat chiffon cakes prepared with erythritol-sucralose as replacement for sugar

Pakistan Journal of Nutrition

Volumn 8, Issue 9, 2009, Pages 1383-1386

  Akesowan, Adisak ^a  

^a UNIVERSITY OF THE THAI CHAMBER OF COMMERCE   (Thailand)

Author keywords

Bakery product; Low calorie food; Nutrition; Sugar substitutes

Indexed keywords

ERYTHRITOL; FAT; SUCRALOSE; SUGAR;

ADHESION; ARTICLE; CALORIC INTAKE; CHIFFON CAKE; FOOD; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD QUALITY; MOISTURE; NUTRITIONAL VALUE; WATER AVAILABILITY; WEIGHT REDUCTION;

EID: 70149091272     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2009.1383.1386     Document Type: Article

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