Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review
High fructose corn syrup (HFCS) is commonly found in soft drinks and juice beverages, as well as in many pre-packaged foods such as breakfast cereals, baked goods and dairy desserts. Historically, sucrose (table sugar) was primarily added to processed foods and beverages as the sweetening agent. In...
Salvato in:
| Autori principali: | , , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Shahid Beheshti University of Medical Sciences
2016-10-01
|
| Serie: | Nutrition and Food Sciences Research |
| Soggetti: | |
| Accesso online: | http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-511-1&slc_lang=en&sid=1 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|