Effect of sugar and FAT replacers on the texture of baked goods

Journal of Texture Studies

Volumn 35, Issue 4, 2004, Pages 383-393

  Esteller, Mauricio Sergio ^a   Amaral, Renata Lira ^a   Da Silva Lannes, Suzana Caetano ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

CALORIFIC VALUE; DECOMPOSITION; FLAVORS; FOOD PROCESSING; FOOD STORAGE; OILS AND FATS; TEXTURES;

AMYLOPECTIN; AMYLOSE; BAKING; TEXTUROMETERS;

SUGAR (SUCROSE);

EID: 8344242129     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2004.tb00602.x     Document Type: Article

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