Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins

LWT

Volumn 50, Issue 2, 2013, Pages 695-701

  Zahn, Susann ^a   Forker, Anne ^a   Krügel, Lydia ^a   Rohm, Harald ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Baking; Fibre; Muffins; Rebaudioside A; Replacement; Steviol glycosides; Sucrose

Indexed keywords

BAKERIES; BAKERY PRODUCTS; CHEMICAL ANALYSIS; FIBERS; MULTIVARIANT ANALYSIS; POLYSACCHARIDES; SENSORY ANALYSIS; SUGAR (SUCROSE); SUGAR SUBSTITUTES; TEXTURES;

BAKING; MUFFINS; REBAUDIOSIDE-A; REPLACEMENT; STEVIOL GLYCOSIDES;

GLYCOSIDES;

MALUS X DOMESTICA; PISUM SATIVUM; STEVIA REBAUDIANA; TRITICUM AESTIVUM;

EID: 84867863366     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.07.026     Document Type: Article

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