The effect of fat replacers on batter and cake properties

Journal of Food Science

Volumn 78, Issue 10, 2013, Pages

  Psimouli, Vassiliki ^a   Oreopoulou, Vassiliki ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Batter; Cake; Fat replacers

Indexed keywords

CITRUS;

FRUCTOSE OLIGOSACCHARIDE; INULIN; MALTODEXTRIN; OLIGOSACCHARIDE; POLYSACCHARIDE; STARCH;

ARTICLE; BATTER; FAT REPLACERS; FAT SUBSTITUTE; FOOD HANDLING; HUMAN; METHODOLOGY; PASTRY; PRINCIPAL COMPONENT ANALYSIS; TASTE; VISCOSITY;

BATTER; CAKE; FAT REPLACERS;

FAT SUBSTITUTES; FOOD HANDLING; HUMANS; INULIN; OLIGOSACCHARIDES; POLYSACCHARIDES; PRINCIPAL COMPONENT ANALYSIS; STARCH; TASTE; VISCOSITY;

EID: 84885418706     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12235     Document Type: Article

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