Textural and sensory characteristics of rice chiffon cake formulated with sugar alcohols instead of sucrose

Journal of Food Quality

Volumn 37, Issue 4, 2014, Pages 281-290

  Kim, Ji Na ^a   Park, Soojin ^b   Shin, Weon Sun ^a  

^a Hanyang University   (South Korea)

^b Semyung University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOLS; DRUG PRODUCTS; SUGAR (SUCROSE); SUGAR SUBSTITUTES;

AIR RETENTION; BAKED PRODUCT; CAKE BATTER; OVERALL ACCEPTABILITY; SENSORY CHARACTERISTICS; SENSORY SCORES; SUGAR ALCOHOLS; TEXTURAL PROPERTIES;

POLYOLS;

EID: 84905713689     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12083     Document Type: Article

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