A review of food reformulation of baked products to reduce added sugar intake

Trends in Food Science and Technology

Volumn 86, Issue , 2019, Pages 412-425

  Luo, Xiao ^a   Arcot, Jayashree ^b   Gill, Timothy ^a   Louie, Jimmy C Y ^c   Rangan, Anna ^a  

^a UNIVERSITY OF SYDNEY   (Australia)

^b UNIVERSITY OF NEW SOUTH WALES   (Australia)

^c UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOLS; POLYOLS; SUGAR SUBSTITUTES;

BAKED PRODUCT; BULKING AGENTS; DIETARY PATTERNS; HEALTH OUTCOMES; MALTODEXTRINS; OLIGO-FRUCTOSE; POLYDEXTROSE; POPULATION LEVELS;

SUGAR (SUCROSE);

EID: 85062297358     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2019.02.051     Document Type: Review

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