Sucrose reduction in white layer cake
Master of Science === Department of Food Science === J. Scott Smith === The prevalence of diabetes along with the perceived impact of sugar on health in general has increased the demand for reduced-sugar and sugar-free baked products. Cakes typically contain large quantities of sucrose which affect...
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| Language: | en_US |
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Kansas State University
2014
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| Online Access: | http://hdl.handle.net/2097/18218 |