Impact of Sucrose Replacement on Physicochemical Properties of Whole-Wheat Biscuits
In recent years, consumers have become increasingly aware of the health implications of diets high in sugar. This has prompted the baking industry to engage in the development of low-calorie biscuits while preserving the sensory and technological properties typically provided by sucrose. The present...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2026-06-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/15/11/2032 |
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