Inulin and oligofructose as fat and sugar substitutes in quick breads (scones): A mixture design approach

European Food Research and Technology

Volumn 233, Issue 1, 2011, Pages 167-181

  Rößle, Christian ^a   Ktenioudaki, Anastasia ^a   Gallagher, Eimear ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Fat; Inulin; Mixture design; Oligofructose; Quick bread; Replacer; Substitute; Sugar

Indexed keywords

FAT; INULIN; MIXTURE DESIGN; OLIGO-FRUCTOSE; QUICK BREAD; REPLACER; SUBSTITUTE;

DESIGN; FOOD PRODUCTS; MIXTURES; OPTIMIZATION; SUGAR SUBSTITUTES;

SUGARS;

EID: 79959294938     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1514-9     Document Type: Article

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