Properties of Sugar-Free Cookies with Xylitol, Sucralose, Acesulfame K and Their Blends

Journal of Food Process Engineering

Volumn 39, Issue 4, 2016, Pages 321-329

  Kutyła Kupidura, Edyta Maja ^a   Sikora, Marek ^a   Krystyjan, Magdalena ^a   Dobosz, Anna ^a   Kowalski, Stanisław ^a   Pysz, Mirosław ^a   Tomasik, Piotr ^b  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b Krakow College of Health Promotion   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD ADDITIVES; NUTRITION; SENSORY ANALYSIS; SUGAR (SUCROSE); VISCOELASTICITY;

BAKED COOKIES; CONTROL SAMPLES; SENSORY PANELS; SUGAR-FREE COOKIES; TEXTURAL PARAMETERS; TEXTURAL PROPERTIES; TYPE-2 DIABETES; VISCOELASTIC PROPERTIES;

SUGAR SUBSTITUTES;

EID: 84927648092     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12222     Document Type: Article

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