Effect of sorbitol on dough rheology and quality of sugar replaced cookies

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...

Full description

Bibliographic Details
Main Authors: Mohammad Ali Shariati, Majid Majeed, Muhammad Ahsan Mahmood, Muhammad Usman Khan, Mohammad Fazel, Igor Pigorev
Format: Article
Language:English
Published: HACCP Consulting 2018-02-01
Series:Potravinarstvo
Subjects:
calorific value
cookies
dough rheology
polyols
sensory evaluation
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/709

Internet

http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/709

Similar Items