Exploration of low-glycemic-impact sugars and polyols in cookie baking, using SRC, DSC, and RVA

Dietary Fibre: New Frontiers for Food and Health

Volumn , Issue , 2010, Pages 513-528

  Kweon, M ^a   Slade, L ^b   Levine, H ^b  

^a OHIO STATE UNIVERSITY   (United States)

^b Food Polymer Science Consultancy   (United States)

Author keywords

Cookie baking; DSC; Low glycemic impact sugars; Polyols; RVA; SRC

Indexed keywords

EID: 84887216622     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.3920/978-90-8686-692-2     Document Type: Chapter

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