Substituting Sugar in Pastry and Bakery Products with Functional Ingredients
Replacing the amount of sugar in pastries with functional ingredients may be a strategy of interest to food manufacturers. Reducing the content of sugar in pastries and bakery products could be a measure to reduce diseases such as obesity, diabetes, cardiovascular disease, tooth decay, and cognitive...
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| Главные авторы: | , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI AG
2024-09-01
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| Серии: | Applied Sciences |
| Предметы: | |
| Online-ссылка: | https://www.mdpi.com/2076-3417/14/18/8563 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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