Inulin and erythritol as sucrose replacers in short-dough cookies: Sensory, fracture, and acoustic properties

Journal of Food Science

Volumn 78, Issue 5, 2013, Pages

  Laguna, Laura ^a   Primo Martín, Cristina ^b   Salvador, Ana ^a   Sanz, Teresa ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b Bakery Technology Centre BV   (Netherlands)

Author keywords

Cookie; Sensory; Sound; Sucrose replacement

Indexed keywords

ERYTHRITOL; INULIN; SUCROSE;

ARTICLE; CHEMISTRY; CONSUMER; FOOD HANDLING; HUMAN; ODOR; TASTE;

CONSUMER SATISFACTION; ERYTHRITOL; FOOD HANDLING; HUMANS; INULIN; ODORS; SUCROSE; TASTE;

EID: 84877592778     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12119     Document Type: Article

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