Effect of erythritol on quality characteristics of reduced-calorie danish cookies

Journal of Food Quality

Volumn 33, Issue SUPPL. 1, 2010, Pages 14-26

  Lin, Sheng Dun ^a   Lee, Ching Ching ^a   Mau, Jeng Leun ^b   Lin, Li Yun ^a   Chiou, Shiow Ying ^a  

^a HUNGKUANG UNIVERSITY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

DESCRIPTIVE ANALYSIS; QUALITY CHARACTERISTIC; SENSORY QUALITIES; SURFACE COLORS;

SUGAR (SUCROSE);

HARDNESS;

EID: 77956501796     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2010.00307.x     Document Type: Article

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