Effect of sorbitol on dough rheology and quality of sugar replaced cookies
<!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG /> </o:OfficeDocumentSettings> </xml><![endif]--> <p class="Pot1Heading" style="tab-stops: 5.65pt 136.65pt;">A high amount of sugar is used in bakery products, which ma...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
HACCP Consulting
2018-02-01
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Series: | Potravinarstvo |
Subjects: | |
Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/709 |